EFFECTS OF RIGOR STATE, SALT LEVEL AND STORAGE TIME ON CHEMICAL AND SENSORY TRAITS OF FROZEN AND FREEZE-DRIED GROUND-BEEF

被引：0
作者：
KUO, JC
OCKERMAN, HW
机构：
[1] OHIO STATE UNIV,DEPT ANIM SCI,COLUMBUS,OH 43210
[2] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691
来源：
JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 02期
关键词：
D O I：
10.4315/0362-028X-48.2.142
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：
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页码：142 / &
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