EFFECT OF MUSCLE TYPE AND MIXING TIME ON SECTIONED AND FORMED BEEF STEAKS

被引：26

作者：

BOOREN, AM ^{[1
]}

MANDIGO, RW ^{[1
]}

OLSON, DG ^{[1
]}

JONES, KW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04458.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1665 / &

共 19 条

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[19]

[No title captured]

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