MACROSCOPIC WRINKLING OF MUSCLE-FIBERS, A SOURCE OF ERROR IN OBJECTIVE ASSESSMENT OF MEAT TOUGHNESS

被引：6

作者：

ROWE, RWD

机构：

来源：

关键词：

D O I：

10.1016/0309-1740(82)90024-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：149 / 158

页数：10

共 10 条

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Sandow, A .

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[9]

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[10]

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