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2002, 04, 33-35
猪肉质地与风味测定
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DOI: 10.13257/j.cnki.21-1104/s.2002.04.016
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参考文献

1] 孙玉民,罗明等.畜禽肉品学[M].济南:山东科学技术出版社.1993:284~294.

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[5] HonikelKO ,Howtomeasurethewater-holdingcapacityofmeat?Recommendationofstandardizedmethods.In:Evalua tionandcontrolofmeatqualityinpigs.Eds.p.v.Tarrant.G .EikelenboomandMonin.MartinusNijhofgPublishers.Dor drecht,TheNetherlands.1987:127~142.

[6] HornseyHC ,Thecolorofcookedcuredpork.J.FoodSci ence,1956,7:534~540.

[7] KauffmanRG ,etal.MeatScience,1986,18:191~200.

[8] NaveauJ,PPommerretetal.TechniPorc,1985,8:7~13.

[9] StaunH .WorldReviewofAnimalProduction,1972,VIII:18~26.

[10] TroutGR .MeatScience,1989,23:235~252.

基本信息:

DOI:10.13257/j.cnki.21-1104/s.2002.04.016

中图分类号:TS251

引用信息:

[1]张伟力.猪肉质地与风味测定[J].养猪,2002(04):33-35.DOI:10.13257/j.cnki.21-1104/s.2002.04.016.

发布时间:

2002-11-30

出版时间:

2002-11-30

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