SIMPLE METHOD FOR FOLLOWING RIGOR MORTIS DEVELOPMENT IN BEEF AND POULTRY MEAT

被引：50

作者：

KHAN, AW

FREY, AR

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1971年 / 4卷 / 04期

关键词：

D O I：

10.1016/S0008-3860(71)74218-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：139 / &

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