ANIMAL MEAT-PRODUCTS, PROCESSING AND THE CONSUMER

被引：3

作者：

JOSEPH, RL

GRIFFITHS, TW

机构：

来源：

关键词：

D O I：

10.1079/PNS19860036

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：63 / 69

页数：7

共 50 条

[1] CONSUMER DEMANDS FOR MEAT-PRODUCTS
NAUDE, RT
[J]. SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE-SUID-AFRIKAANSE TYDSKRIF VIR VEEKUNDE, 1982, 12 (02): : 177 - 186
[2] WATER IN THE PROCESSING OF MEAT AND MEAT-PRODUCTS
PRANDL, O
[J]. ZENTRALBLATT FUR BAKTERIOLOGIE MIKROBIOLOGIE UND HYGIENE SERIE B-UMWELTHYGIENE KRANKENHAUSHYGIENE ARBEITSHYGIENE PRAVENTIVE MEDIZIN, 1980, 172 (1-3): : 105 - 113
[3] STARTERS IN THE PROCESSING OF MEAT-PRODUCTS
HAMMES, WP
KNAUF, HJ
[J]. MEAT SCIENCE, 1994, 36 (1-2) : 155 - 168
[4] UTILIZATION OF ANIMAL BLOOD IN MEAT-PRODUCTS
WISMERPEDERSEN, J
[J]. FOOD TECHNOLOGY, 1979, 33 (08) : 76 - 80
[5] IDENTIFICATION OF ANIMAL SPECIES IN MEAT-PRODUCTS
BOUT, M
DEMEULEMESTER, C
[J]. RECUEIL DE MEDECINE VETERINAIRE, 1993, 169 (10) : 791 - 797
[6] CONSUMER EXPECTATIONS IN MEAT-PRODUCTS WITH NOSTALGIC OVERTONES
GEMMER, H
[J]. FLEISCHWIRTSCHAFT, 1987, 67 (12): : 1460 - 1462
[7] THE INFLUENCE OF PROCESSING ON THE QUALITY OF MEAT-PRODUCTS
WIRTH, F
[J]. ERNAHRUNGS-UMSCHAU, 1985, 32 (05): : 141 - 144
[8] USING ANIMAL BLOOD IN THE MANUFACTURE OF MEAT-PRODUCTS
WISMERPEDERSEN, J
NONNEMANN, K
[J]. FLEISCHWIRTSCHAFT, 1980, 60 (02): : 231 - +
[9] CONSUMER CHARACTERISTICS, FOOD RELATED ATTITUDES AND CONSUMPTION OF MEAT AND MEAT-PRODUCTS
WHITE, FD
RESURRECCION, AVA
LILLARD, DA
[J]. NUTRITION RESEARCH, 1988, 8 (12) : 1333 - 1344
[10] MEAT AND MEAT-PRODUCTS
BECK, G
[J]. FLEISCHWIRTSCHAFT, 1982, 62 (07): : 827 - 830