EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - MECHANICAL PROPERTIES

被引：27

作者：

BOUTON, PE

HARRIS, PV

SHORTHOSE, WR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02636.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：356 / +

页数：1

共 29 条

[1] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :435-+

[2] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY [J].

BOUTON, PE ;

SHORTHOSE, WR ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :351-+

[3] EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :140-&

[4] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :218-&

[5]

BOUTON PE, TO BE PUBLISHED

[6]

BOUTON PE, 1957, CSIRO6 DIV FOOD PRES

[7] STUDIES IN MEAT TENDERNESS .7. CHANGES IN FINE STRUCTURE OF MEAT DURING AGING [J].

DAVEY, CL ;

GILBERT, KV .

JOURNAL OF FOOD SCIENCE, 1969, 34 (01) :69-&

[8] STUDIES IN MEAT TENDERNESS .8. ULTRA-STRUCTURAL CHANGES IN MEAT DURING AGING [J].

DAVEY, CL ;

DICKSON, MR .

JOURNAL OF FOOD SCIENCE, 1970, 35 (01) :56-&

[9]

DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[10]

DEATHERAGE FE, 1963, P MEAT TENDERNESS S, P45

← 1 2 3 →