PROPORTION OF COLLAGEN TYPE-I AND TYPE-III IN 4 BOVINE MUSCLES DIFFERING IN TENDERNESS

被引：31
作者：
BURSON, DE
HUNT, MC
机构：
[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI,WEBER HALL,MANHATTAN,KS 66506
[2] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10833.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：51 / 53
页数：3
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