EFFECT OF PRE-SLAUGHTER ENVIRONMENTAL TEMPERATURE AND POST-MORTEM TREATMENT UPON SOME CHARACTERISTICS OF OVINE MUSCLE .1. SHORTENING AND PH

被引：22
作者：
COOK, CF
LANGSWORTH, RF
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1966.tb01894.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：497 / +
页数：1
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