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
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来源：
FOOD TECHNOLOGY | 1956年 / 10卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：80 / 86
页数：7
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