EFFECTS OF PRE-RIGOR PRESSURIZATION, METHOD OF RESTRUCTURING, AND SALT LEVEL ON CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

被引：5

作者：

BERRY, BW

SMITH, JJ

SECRIST, JL

ELGASIM, EA

机构：

[1] USA, NATICK RES & DEV CTR, FOOD ENGN LAB, ANIM PROD GRP, NATICK, MA 01760 USA

[2] OREGON STATE UNIV, DEPT ANIM SCI, CORVALLIS, OR 97331 USA

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13932.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：781 / 785

页数：5

共 19 条

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[10] THE EFFECT OF PRESSURIZATION OF PRE-RIGOR MUSCLE ON POST-RIGOR MEAT CHARACTERISTICS [J].

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