STUDIES IN MEAT TENDERNESS .5. EFFECTS ON TENDERNESS OF CARCASS COOLING AND FREEZING BEFORE COMPLETION OF RIGOR MORTIS

被引：59

作者：

MARSH, BB

WOODHAMS, PR

LEET, NG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00875.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：12 / &

共 15 条

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