PHYSICAL AND SENSORY CHARACTERISTICS OF PORK PACKAGED IN VARIOUS GAS ATMOSPHERES

被引：26

作者：

SEIDEMAN, SC ^{[1
]}

CARPENTER, ZL ^{[1
]}

SMITH, GC ^{[1
]}

DILL, CW ^{[1
]}

VANDERZANT, C ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD PROTECTION | 1979年 / 42卷 / 04期

关键词：

D O I：

10.4315/0362-028X-42.4.317

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：317 / 322

页数：6

共 12 条

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[2] MICROBIOLOGY OF PORK PACKAGED IN VARIOUS GAS ATMOSPHERES [J].

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SMITH, GC .

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[3] BACTERIOLOGY OF PREPACKED PORK WITH REFERENCE TO GAS COMPOSITION WITHIN PACK [J].

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[4] MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATS [J].

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[5]

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[6]

LAWRIE RA, 1966, MEAT SCI, P153

[7]

Ordonez J A, 1977, Meat Sci, V1, P41, DOI 10.1016/0309-1740(77)90030-4

[8] EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS [J].

SEIDEMAN, SC ;

CARPENTER, ZL ;

SMITH, GC ;

HOKE, KE .

JOURNAL OF FOOD SCIENCE, 1976, 41 (04) :732-737

[9] PACKAGING SYSTEMS FOR EXTENDING STORAGE LIFE OF PORK CUTS [J].

SMITH, GC ;

RAPE, SW ;

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CARPENTER, ZL .

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[10]

STEEL RGD, 1960, PRINCIPLES PROCEDURE, P132

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