BLADE TENDERIZATION EFFECTS ON COOKING AND PALATABILITY CHARACTERISTICS OF STEAKS FROM BULLOCK AND COW CARCASSES

被引：8
|
作者：
SMITH, GC
SEIDEMAN, SC
CARPENTER, ZL
机构：
来源：
JOURNAL OF FOOD PROTECTION | 1979年 / 42卷 / 07期
关键词：
D O I：
10.4315/0362-028X-42.7.563
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：563 / 566
页数：4
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