EFFECTS OF PACKAGING AND PROCESSING PROCEDURES ON THE QUALITY AND SHELF-LIFE OF FRESH PORK LOINS

被引：12
|
作者：
WEAKLEY, DF
MCKEITH, FK
BECHTEL, PJ
MARTIN, SE
THOMAS, DL
机构：
[1] UNIV ILLINOIS,DEPT ANIM SCI,MEAT SCI LAB 205,1503 S MARYLAND DR,URBANA,IL 61801
[2] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb11109.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：281 / 283
页数：3
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