COLLAGEN CONTENT AND SUBJECTIVE SCORES FOR TENDERNESS OF CONNECTIVE TISSUE IN ANIMALS OF DIFFERENT AGES

被引：10

作者：

KIM, CW

HO, GP

RITCHEY, SJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb00838.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：586 / &

共 14 条

[1]

[Anonymous], 1960, OFFICIAL METHODS ANA

[2] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS [J].

COVER, S ;

HOSTETLER, RL ;

RITCHEY, SJ .

[3]

COVER SYLVIA, 1956, FOOD RES, V21, P312

HILL, F .

[5]

HINER RL, 1955, FOOD TECHNOL-CHICAGO, V9, P80

[6]

IRVIN I, 1959, FOOD TECHNOL, V13, P655

[7]

Mitchell HH, 1927, J BIOL CHEM, V71, P379

[8]

PAUL P, 1946, FOOD RES, V11, P116

[9]

RITCHEY S. J., 1964, FOOD TECHNOL, V18, P123

[10]

RITCHEY S. J., 1963, FOOD TECHNOL, V17, P76