EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE-TISSUE

被引：47
作者：
CASSIDY, RD
OCKERMAN, HW
KROL, B
VANROON, PS
PLIMPTON, RF
CAHILL, VR
机构：
[1] CENT INST NUTR & FOOD RES,ZEIST,NETHERLANDS
[2] STATE UNIV UTRECHT,UTRECHT,NETHERLANDS
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb02532.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1514 / 1518
页数：5
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