RELATIONSHIPS OF TOTAL BOUND AND FREE WATER AND FAT CONTENT TO SUBJECTIVE SCORES FOR EATING QUALITY IN 2 BEEF MUSCLES

被引：15
作者：
RITCHEY, SJ
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1965.tb00317.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：375 / &
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