{"title":"肉质评价的研究。5. 关于N. Wolodkewitsch仪器对小牛肉和禽肉嫩度的客观测量的充分性。","authors":"E. Werhahn","doi":"10.1111/J.1439-0396.1965.TB00914.X","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23814,"journal":{"name":"Zeitschrift fur Tierphysiologie, Tierernahrung und Futtermittelkunde","volume":"1 1","pages":"1-12"},"PeriodicalIF":0.0000,"publicationDate":"2009-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"[Studies on the evaluation of meat quality. 5. On the adequacy of the N. Wolodkewitsch instrument for the objective measuring of tenderness of veal and poultry meat].\",\"authors\":\"E. Werhahn\",\"doi\":\"10.1111/J.1439-0396.1965.TB00914.X\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":23814,\"journal\":{\"name\":\"Zeitschrift fur Tierphysiologie, Tierernahrung und Futtermittelkunde\",\"volume\":\"1 1\",\"pages\":\"1-12\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2009-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Zeitschrift fur Tierphysiologie, Tierernahrung und Futtermittelkunde\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1111/J.1439-0396.1965.TB00914.X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Zeitschrift fur Tierphysiologie, Tierernahrung und Futtermittelkunde","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/J.1439-0396.1965.TB00914.X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
[Studies on the evaluation of meat quality. 5. On the adequacy of the N. Wolodkewitsch instrument for the objective measuring of tenderness of veal and poultry meat].