THE EFFECTS OF VARIOUS POST-MORTEM TREATMENTS ON CERTAIN PHYSICAL AND SENSORY PROPERTIES OF 3 DIFFERENT BOVINE MUSCLES

被引：30
作者：
JEREMIAH, LE
MARTIN, AH
MURRAY, AC
机构：
来源：
MEAT SCIENCE | 1985年 / 12卷 / 03期
关键词：
D O I：
10.1016/0309-1740(85)90015-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：155 / 176
页数：22
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