共 50 条
- [22] Tenderness in meat and meat alternatives: Structural and processing fundamentals COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2025, 24 (01):
- [27] TENDERNESS PARAMETERS IN SENSORY EVALUATION OF MEAT CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1983, 16 (03): : R12 - R12
- [30] The muscle biological background of meat tenderness WIENER TIERARZTLICHE MONATSSCHRIFT, 1999, 86 (03): : 99 - 108