MICROBIOLOGICAL, CHEMICAL, AND PHYSICAL CHANGES IN FRESH, VACUUM-PACKAGED PORK TREATED WITH ORGANIC-ACIDS AND SALTS

被引：59

作者：

MENDONCA, AF ^{[1
]}

MOLINS, RA ^{[1
]}

KRAFT, AA ^{[1
]}

WALKER, HW ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT ANIM SCI,MEAT EXPORT RES CTR,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08557.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：18 / 21

页数：4

共 19 条

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