Tenderness of meat - I Correction

被引：0

作者：

Tressler, DK

机构：

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1932年 / 24卷

关键词：

D O I：

10.1021/ie50269a602

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：593 / 593

页数：1

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[3] Tenderness of meat I. Determination of relative tenderness of chilled and quick-frozen beef
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[6] Sprinkles for meat tenderness
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[9] AGING AND TENDERNESS OF MEAT
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[10] MEAT TENDERNESS-HISTOLOGICAL APPROACH OF MEASURING MEAT TENDERNESS IN THE LIVE ANIMAL OR CARCASS
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