BOVINE MUSCLE TENDERNESS AS RELATED TO PROTEIN SOLUBILITY

被引：18

作者：

DIKEMAN, ME

TUMA, HJ

BEECHER, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb04022.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：190 / &

共 34 条

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[4]

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[6] STUDIES IN MEAT TENDERNESS .2. PROTEOLYSIS AND AGING OF BEEF [J].

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GILBERT, KV .

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[7] LABILE COLLAGEN FROM EPIMYSIAL AND INTRAMUSCULAR CONNECTIVE TISSUE AS RELATED TO WARNER-BRATZLER SHEAR VALUES [J].

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SCHWEIGERT, BS .

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[8]

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