ACCEPTABILITY OF ACCELERATED-PROCESSED PORK

被引：6

作者：

MARRIOTT, NG

POETKER, RH

GARCIA, RA

LEE, DR

机构：

[1] E TEXAS STATE UNIV,DEPT AGR,COMMERCE,TX 75428

[2] E TEXAS STATE UNIV,DEPT BIOL,COMMERCE,TX 75428

来源：

JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 10期

关键词：

D O I：

10.4315/0362-028X-43.10.756

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：756 / &

共 19 条

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[9] FURTHER EVALUATION OF CONVENTIONAL AND HOT-BONED BOVINE LONGISSIMUS DORSI MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS [J].

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