VACUUM PACKAGING OF LAMB - EFFECT OF CERTAIN FACTORS ON RETAIL CASE-LIFE AND PALATABILITY

被引：12

作者：

JEREMIAH, LE

SMITH, GC

CARPENTER, ZL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02664.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：463 / +

页数：1

共 32 条

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[4] CLAUSS WE, 1957, FOOD TECHNOL-CHICAGO, V11, P363
[5] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[6] FREDHOLM DH, 1963, FLEISCHWIRTSCHAFT, V15, P2
[7] Goeser P. A., 1962, FOOD CANADA, V22, P24
[8] GOULD PF, 1963, THESIS U MISSOURI
[9] The bacterial flora developing on stored lean meat, especially with regard to "slimy" meat.
Haines, RB
[J]. JOURNAL OF HYGIENE, 1933, 33 (02): : 175 - 182
[10] HALLECK FE, 1958, FOOD TECHNOL-CHICAGO, V12, P301