THE STRENGTH AND STIFFNESS OF PERIMYSIAL CONNECTIVE-TISSUE ISOLATED FROM COOKED BEEF MUSCLE

被引：74

|

作者：

LEWIS, GJ

PURSLOW, PP

机构：

来源：

MEAT SCIENCE | 1989年 / 26卷 / 04期

关键词：

D O I：

10.1016/0309-1740(89)90011-9

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：255 / 269

页数：15

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