论文信息 - Influence of Marbling and Maturity on the Palatability of Beef Muscle. II. Histological Considerations - 字舞流文

Influence of Marbling and Maturity on the Palatability of Beef Muscle. II. Histological Considerations

R. W. Bray | R. Cassens | C. Cooper | B. B. Breidenstein | G. Evans

[1] R. Cassens,et al. Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter , 1965 .

[2] R. Cassens,et al. Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness , 1965 .

[3] H. Tuma,et al. Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine Age , 1962 .

[4] F. N. David,et al. Principles and procedures of statistics. , 1961 .

[5] R. H. Locker. DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF , 1960 .