PACKAGING OF BEEF LOIN STEAKS IN 75-PERCENT O2 PLUS 25-PERCENT CO2 .1. PHYSICAL AND SENSORY PROPERTIES

被引：4

|

作者：

SAVELL, JW

SMITH, GC

HANNA, MO

VANDERZANT, C

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 12期

关键词：

D O I：

10.4315/0362-028X-44.12.923

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：

引用

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页码：923 / 927

页数：5

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