MECHANISM FOR PROMOTION OF TENDERNESS IN MEAT DURING POSTMORTEM PROCESS - REVIEW

被引：8

作者：

ASGHAR, A ^{[1
]}

YEATES, NTM ^{[1
]}

机构：

[1] UNIV NEW ENGLAND, DEPT ANIM SCI, ARMIDALE 2351, NEW S WALES, AUSTRALIA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1978年 / 10卷 / 02期

关键词：

D O I：

10.1080/10408397809527247

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：115 / 145

页数：31

相关论文

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