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
收藏
页码：1432 / 1434
页数：3
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