畜牧与饲料科学Issue(7)：91-93,3.
牛肉品质性状与感官指标关系的研究
Study on the Relationship between the Quality Traits and Sensory Indices of Beef
摘要
Abstract
With the continuous changes of people′s dietary structure and increasing concerns about their health,beef quality has received unprecedented attention. The relationship between sensory indices such as the colour,pH,marbling,tenderness and water-holding capacity（WHC） and the quality of beef was reviewed.关键词
牛肉/品质性状/感官指标Key words
beef/quality traits/sensory indices分类
农业科技引用本文复制引用
李梦熹,黄斯,关荣发,周延,金慧伟,冯燕乐..牛肉品质性状与感官指标关系的研究[J].畜牧与饲料科学,2011,(7):91-93,3.基金项目
杭州市科技计划项目 （）
