EFFECT OF ACID DECONTAMINATION OF BEEF SUBPRIMAL CUTS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS

被引：87
作者：
ACUFF, GR
VANDERZANT, C
SAVELL, JW
JONES, DK
GRIFFIN, DB
EHLERS, JG
机构：
来源：
MEAT SCIENCE | 1987年 / 19卷 / 03期
关键词：
D O I：
10.1016/0309-1740(87)90059-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：217 / 226
页数：10
相关论文
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