COMPARISON OF RESTRUCTURED CHOPS MANUFACTURED FROM PRE-RIGOR AND POST-RIGOR PORK

被引：3
|
作者：
MARRIOTT, NG [1 ]
GRAHAM, PP [1 ]
BOVARD, KP [1 ]
机构：
[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT ANIM SCI,BLACKSBURG,VA 24061
来源：
JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 07期
关键词：
D O I：
10.4315/0362-028X-46.7.589
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：589 / &
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