EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES

被引：101
|
作者：
HOSTETLER, RL
LINK, BA
LANDMANN, WA
FITZHUGH, HA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1972.tb03402.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：132 / +
页数：1
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