EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES

被引：147
|
作者：
WARDLAW, FB [1 ]
MCCASKILL, LH [1 ]
ACTON, JC [1 ]
机构：
[1] CLEMSON UNIV, DEPT FOOD SCI, CLEMMSON, SC 29631 USA
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb01444.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：421 / 423
页数：3
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