MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF BEEF LOIN STEAKS - ROLE OF INTRAMUSCULAR FAT

被引：6

作者：

CORREALE, KK

SAVELL, JW

GRIFFIN, DB

ACUFF, GR

VANDERZANT, C

机构：

来源：

MEAT SCIENCE | 1986年 / 18卷 / 03期

关键词：

D O I：

10.1016/0309-1740(86)90030-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：161 / 172

页数：12

共 15 条

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