SENSORY AND COOKING PROPERTIES OF GROUND-BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES

被引：28

作者：

CROSS, HR ^{[1
]}

BERRY, BW ^{[1
]}

MUSE, D ^{[1
]}

机构：

[1] USDA,FSQS,STAT SERV GRP,WASHINGTON,DC 20250

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06455.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1432 / 1434

页数：3

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