VARIABLES AFFECTING ACCEPTABILITY OF RADAPPERTIZED GROUND BEEF PRODUCTS - EFFECTS OF FOOD GRADE PHOSPHATES, NACL, FAT LEVEL, AND GRINDING METHODS

被引：8

作者：

COHEN, JS ^{[1
]}

SHULTS, GW ^{[1
]}

MASON, VC ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA,RES & DEV COMMAND,DIV RADIAT PRESERVAT FOOD,NATICK,MA 01760

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01493.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：338 / 343

页数：6

共 21 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

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[3]

COHEN JS, 1974, 7445FL US ARM NAT LA

[4]

COLE JW, 1960, TENN FARM HOME SCI, V36, P5

[5]

GLOVER RS, 1964, DISS ABST, V25, P154

[6]

GRAU R, 1953, BIOCHEM Z, V325, P1

[7]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[8] QUALITY ATTRIBUTES OF GROUND BEEF ON RETAIL MARKET [J].

KENDALL, PA ;

HARRISON, DL ;

DAYTON, AD .

[9]

LAW HM, 1965, 597 LA AGR EXP STN B

[10]

MAHON JH, 1961, 13TH P RES C RES ADV