EFFECT OF TEMPERATURE DURING POST-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS

被引：44

|

作者：

KHAN, AW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02050.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：120 / &

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