Tenderization of meat by pressure-heat involves weakening of the gap filaments in myofibrils

• LOCKER R. H.

収録刊行物

• Meat Sci.

  Meat Sci. 10 207-233, 1984

詳細情報

• CRID: 1570009750275326464
• NII論文ID: 30009505374
• DOI: 10.1016/0309-1740(84)90023-8
• データソース種別:
  • CiNii Articles