POST-MORTEM CHANGES IN PHYSICAL + CHEMICAL PROPERTIES OF BOVINE MUSCLE

被引：80
作者：
GOLL, DE
HENDERSON, DW
KLINE, EA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1964.tb00415.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：590 / &
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