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：
引用
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页码：120 / &
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