TENDERNESS OF BEEF .3. MUSCLE-FIBER COMPONENTS OF TENDERNESS

被引：17

作者：

COVER, S

HOSTETLER, RL

RITCHEY, SJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：483 / &

共 8 条

[1] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS
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HOSTETLER, RL
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[2] TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS
COVER, S
RITCHEY, SJ
HOSTETLER, RL
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 476 - &
[3] HAMM REINER, 1960, FOOD RES, V25, P587
[4] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355
[5] STRIATION PATTERNS OF OX MUSCLE IN RIGOR MORTIS
LOCKER, RH
[J]. JOURNAL OF BIOPHYSICAL AND BIOCHEMICAL CYTOLOGY, 1959, 6 (03): : 419 - &
[6] LOCKER RONALD H., 1960, FOOD RES, V25, P304
[7] PAUL P, 1952, FOOD RES, V17, P504
[8] DISTRIBUTION OF MUSCLE ANTIGENS IN CONTRACTED MYOFIBRILS DETERMINED BY FLUORESCEIN-LABELED ANTIBODIES
TUNIK, B
HOLTZER, H
[J]. JOURNAL OF BIOPHYSICAL AND BIOCHEMICAL CYTOLOGY, 1961, 11 (01): : 67 - &