Halden K,de Alwis A A P,Fryer P J.Changes in the electrical conductivity of foods during ohmic heating[J].International Journal of Food Science and Technology,1990,25(1):9～25.
Wheeler T L,Koohmaraie M,Cundiff L V,et al.Effects of cooking and shearing methodology on variation in warner-bratzler shear force values in beef[J].Journal of Animal Science,1994,72 (9):2 325～2 343.
[9]
Sanchez-braambila G Y,Lyon B G,Huang Y W,et al.Sensory characteristics and instrumental texture attributes of Abalones,Haliotis fulgens and cracherodii[J].Journal of Food Science,2002,67(3):1 233～1 239.
[10]
Rexroad Ⅲ Bennett E,Stone L,Stone Roger T,et al.Comparative mapping of BTA15 and HAS11 including a region containing a QTL for meat tenderness[J].Mammalian Genome,2001,12(7):561～565.
