FACTORS ASSOCIATED WITH MICROBIAL-GROWTH IN GROUND BEEF EXTENDED WITH VARYING LEVELS OF TEXTURED SOY PROTEIN

被引：22

作者：

KEETON, JT ^{[1
]}

MELTON, CC ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15250.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1125 / 1129

页数：5

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