Tenderness of meat I. Determination of relative tenderness of chilled and quick-frozen beef

被引：8
|
作者：
Tressler, DK [1 ]
Birdseye, C [1 ]
Murray, WT [1 ]
机构：
[1] Birdseye Labs, Gloucester, MA USA
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1932年 / 24卷
关键词：
D O I：
10.1021/ie50266a029
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：242 / 245
页数：4
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