LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .1. CHANGES IN TENDERNESS, WATER-BINDING CAPACITY, PH AND AMOUNT OF WATER-SOLUBLE COMPONENTS

被引：145

作者：

LAAKKONEN, E

WELLINGTON, GH

SHERBON, JW

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / +

页数：1

共 20 条

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