EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE-CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM-PACKAGED BEEF STEAKS

被引：18
|
作者：
CHANDRAN, SK
SAVELL, JW
GRIFFIN, DB
VANDERZANT, C
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10830.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：37 / +
页数：1
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