EFFECT OF CHILLING TEMPERATURES AND MODE OF SUSPENSION OF BEEF CARCASSES ON SARCOMERE LENGTH AND MEAT TENDERNESS

被引：0
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作者：
DREYER, JH
VANRENSBURG, AJJ
NAUDE, RT
GOUWS, PJ
STIEMIE, S
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来源：
SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE-SUID-AFRIKAANSE TYDSKRIF VIR VEEKUNDE | 1979年 / 9卷 / 01期
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中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
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页码：1 / 9
页数：9
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