THE EFFECT OF CHILLING PROCEDURES AND STORAGE TEMPERATURES ON THE QUALITY OF CHICKEN CARCASSES

被引：0
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作者：
GREY, TC
GRIFFITHS, NM
JONES, JM
ROBINSON, D
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1982年 / 15卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：362 / 365
页数：4
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