EFFECTS OF CHLORIDE SALT, METHOD OF MANUFACTURING AND FROZEN STORAGE ON SENSORY PROPERTIES OF RESTRUCTURED PORK ROASTS

被引：27
|
作者：
HAND, LW [1 ]
TERRELL, RN [1 ]
SMITH, GC [1 ]
机构：
[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843
来源：
JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1982.tb12878.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1771 / 1772
页数：2
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