Effect of salt, trisodium phosphate, BHA/BHT and CLA on sensory, quality and instrumental color characteristics of beef strip loins of different quality grades

被引：0
|
作者：
Rowe, C. W. [1 ]
Pohlman, F. W. [1 ]
Brown, A. H., Jr. [1 ]
Johnson, Z. B. [1 ]
机构：
[1] Univ Arkansas, Fayetteville, AR 72701 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2007年 / 85卷
关键词：
beef; CLA; sensory;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：21 / 21
页数：1
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