EFFECT OF SAUCES, COOKING PRE-FREEZING AND POST-FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE-TISSUE

被引：1

作者：

OCKERMAN, HW ^{[1
]}

ORGANISCIAK, CS ^{[1
]}

VANSTAVERN, BD ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07519.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1070 / &

共 18 条

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[2]

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[3]

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[4]

Fischer W., 1975, Wissenschaftliche Zeitschrift der Universitaet Rostock, V24, P295

[5]

Granat J., 1973, Zivocisna Vyroba, V18, P543

[6]

OCKERMAN HW, 1977, STATISTICAL SAMPLING

[7] RABBIT AS SOURCE OF EXPERIMENTAL MATERIAL FOR MEAT STUDIES [J].

PAUL, PC .

PAUL, PC .

RAO, DR ;

CHEN, CP ;

SUNKI, GR ;

JOHNSON, WM .

[10]

REDDY NV, 1977, NUTR REP INT, V16, P133