PHYSICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF LAMB RETAIL CUTS VACUUM PACKAGED IN HIGH OXYGEN-BARRIER FILM

被引：6
|
作者：
HENRY, KG
SAVELL, JW
SMITH, GC
EHLERS, JG
VANDERZANT, C
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb05073.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：1735 / &
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