EFFECT OF VACUUM, PRESSURE, PH AND DIFFERENT MEAT TYPES ON BINDING ABILITY OF POULTRY MEAT

被引：39

作者：

MAESSO, ER

BAKER, RC

VADEHRA, DV

机构：

来源：

关键词：

D O I：

10.3382/ps.0490697

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：697 / &

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