COLOR AND COLOR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS - EFFECT OF SODIUM-CHLORIDE, TRIPOLYPHOSPHATE, NITROGEN ATMOSPHERE, AND PROCESSING PROCEDURES

被引：28
作者：
CHU, YH
HUFFMAN, DL
TROUT, GR
EGBERT, WR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb14230.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：869 / 875
页数：7
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