INFLUENCE OF PRE-DISPLAY TEMPERATURE AND MUSCLE FIRMNESS ON MICROFLORA AND SENSORY ATTRIBUTES OF PREPACKAGED BEEF

被引：0
|
作者：
STRINGER, WC
NAUMANN, HD
机构：
来源：
FOOD TECHNOLOGY | 1966年 / 20卷 / 11期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：1488 / &
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