TEXTURAL CHARACTERISTICS OF BEEF - EFFECTS OF THE HEATING-SYSTEM

被引：10

作者：

BRADY, PL

PENFIELD, MP

机构：

[1] UNIV TENNESSEE,AGR EXPT STN,DEPT FOOD SCI NUTR & FOOD SYST ADM,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,COLL HOME ECON,KNOXVILLE,TN 37916

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14567.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：216 / 219

页数：4

共 50 条

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