METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION

被引：33
作者：
LEDWARD, DA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1971.tb02055.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：138 / &
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