MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESS

被引：60
|
作者：
MOLLER, AJ [1 ]
VESTERGAARD, T [1 ]
WISMERPE.J [1 ]
机构：
[1] ROY VET & AGR UNIV, DEPT MEAT TECHNOL, ROLIGHEDSVEJ 25, DK-1958 COPENHAGEN, DENMARK
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02085.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：824 / 825
页数：2
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