EFFECTS OF PRE-CHILLING, FREEZING RATE, AND STORAGE TIME ON BEEF PATTY QUALITY

被引：12

作者：

HANENIAN, R

MITTAL, GS

USBORNE, WR

机构：

[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA

[2] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04643.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：532 / 535

页数：4

相关论文

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