TENDERNESS OF BEEF .4. RELATIONS OF SHEAR FORCE AND FIBER EXTENSIBILITY TO JUICINESS AND 6 COMPONENTS OF TENDERNESS

被引：41
作者：
COVER, S
RITCHEY, SJ
HOSTETLER, RL
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1962年 / 27卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1962.tb00136.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：527 / &
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