LACTIC-ACID, PH AND BACTERIAL VALUES OF DRY FERMENTED SALAMI CONTAINING MECHANICALLY DEBONED BEEF AND STRUCTURED SOY PROTEIN FIBER

被引：3

作者：

JOSEPH, AL ^{[1
]}

BERRY, BW ^{[1
]}

WAGNER, SB ^{[1
]}

DAVIS, LA ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD PROTECTION | 1978年 / 41卷 / 11期

关键词：

D O I：

10.4315/0362-028X-41.11.881

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

页码：881 / 884

页数：4

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