TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS

被引：22

作者：

COVER, S

RITCHEY, SJ

HOSTETLER, RL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00130.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：476 / &

共 9 条

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COVER, S ;

HOSTETLER, RL ;

RITCHEY, SJ .

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[6]

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