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Volumn 78, Issue 1, 1998, Pages 65-67

Ageing and tenderness in beef;Reifungsdauer und Zartheit bei Rindfleisch

Author keywords

Ageing; Beef; Colour; Tenderness

Indexed keywords


EID: 0344342337     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article
Times cited : (7)

References (3)
  • 2
    • 2542560438 scopus 로고
    • Assessment of relative content of myoglobin, oxymyoglobin and metmyoglabin at the surface of beef
    • KRZYWICKI, K. (1979) : Assessment of relative content of myoglobin, oxymyoglobin and metmyoglabin at the surface of beef. Meat Sci. 45, 491-500.
    • (1979) Meat Sci. , vol.45 , pp. 491-500
    • Krzywicki, K.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.