EFFECT OF HOT BONING AND PRE-RIGOR PRESSURIZATION OF BEEF ON FACTORS OF ECONOMIC IMPORTANCE

被引：8

作者：

SCHUMANN, MS

KENNICK, WH

ROCK, DF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12732.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：864 / 866

页数：3

共 22 条

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[5]

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[7] EFFECT OF BONING BEEF CARCASSES PRIOR TO CHILLING ON MEAT TENDERNESS [J].

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[8]

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[9]

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[10]

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