PACKAGING OF BEEF LOIN STEAKS IN 75-PERCENT O2 PLUS 25-PERCENT CO2 .2. MICROBIOLOGICAL PROPERTIES

被引：12

作者：

HANNA, MO

VANDERZANT, C

SMITH, GC

SAVELL, JW

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 12期

关键词：

D O I：

10.4315/0362-028X-44.12.928

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：928 / 933

页数：6

共 8 条

[1]

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[2]

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[3]

DAUN H, 1971, J FOOD SCI, V36, P1011

[4]

GEORGALA D. L., 1970, British Patent, Patent No. [1,199,998, 1199998, 1 199 998]

[5]

NAUMANN HD, 1971, 17TH P EUR M MEAT RE

[6] PACKAGING OF BEEF LOIN STEAKS IN 75-PERCENT O2 PLUS 25-PERCENT CO2 .1. PHYSICAL AND SENSORY PROPERTIES [J].

SAVELL, JW ;

SMITH, GC ;

HANNA, MO ;

VANDERZANT, C .

JOURNAL OF FOOD PROTECTION, 1981, 44 (12) :923-927

[7] Optimization of a higher throughput microsomal stability screening assay for profiling drug discovery candidates [J].

Di, L ;

Kerns, EH ;

Hong, Y ;

Kleintop, TA ;

McConnell, OJ ;

Huryn, DM .

JOURNAL OF BIOMOLECULAR SCREENING, 2003, 8 (04) :453-462

[8] A MICROBIOLOGICAL EXAMINATION OF MUSCLE TISSUE OF BEEF, PORK, AND LAMB CARCASSES [J].

VANDERZANT, C ;

NICKELSON, R .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1969, 32 (09) :357-+

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