EFFECT OF HOT BONING AND PRE-RIGOR PRESSURIZATION OF BEEF ON FACTORS OF ECONOMIC IMPORTANCE

被引：8
|
作者：
SCHUMANN, MS
KENNICK, WH
ROCK, DF
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1982.tb12732.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：864 / 866
页数：3
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