POST MORTEM CHANGES IN MEAT AND THEIR POSSIBLE RELATION TO TENDERNESS TOGETHER WITH SOME COMPARISONS OF MEAT FROM HEIFERS, BULLS, STEERS, AND DIETHYLSTILBESTROL TREATED BULLS AND STEERS

被引：0

作者：

WIERBICKI, E

KUNKLE, LE

CAHILL, VR

DEATHERAGE, FE

机构：

来源：

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：80 / 86

页数：7

共 18 条

[1]

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[7] FISH TROPOMYOSIN AND FISH NUCLEOTROPOMYOSIN [J].

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[8]

HERSHBERGER T, 1951, FOOD TECHNOL-CHICAGO, V5, P523

[9]

HILLER H, 1922, J BIOL CHEM, V53, P253

[10]

HUSAINI SA, 1950, FOOD TECHNOL-CHICAGO, V4, P313