HISTOCHEMICAL AND HISTOLOGICAL CHARACTERISTICS OF BOVINE MUSCLES FROM 4 QUALITY GROUPS

被引：18

作者：

HUNT, MC ^{[1
]}

HEDRICK, HB ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI,COLUMBIA,MO 65201

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12553.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：578 / 582

页数：5

共 37 条

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