EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF

被引：26

作者：

GOKALP, HY ^{[1
]}

OCKERMAN, HW ^{[1
]}

PLIMPTON, RF ^{[1
]}

PARRETT, NA ^{[1
]}

CAHILL, VR ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02289.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：297 / 300

页数：4

共 21 条

[1] EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT [J].

BARAN, WL ;

KRAFT, AA ;

WALKER, HW .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1970, 33 (03) :77-&

[2]

BOUTON PE, 1956, FD PRESERV Q, V16, P50

[3]

BRATZLER LJ, 1970, PALATABILITY FACTORS

[4]

DOORDAN M, 1969, ARS5233 US DEP AGR A

[5]

DUGAN LR, 1961, FOOD TECHNOL-CHICAGO, V15, P10

[6]

FREUND JE, 1960, MANUAL EXPT STATISTI

[7]

HARVEY WR, 1968, USDA208 AGR RES SER

[8]

HINER RL, 1951, FOOD TECHNOL-CHICAGO, V5, P223

[9] FREEZING OF RAW BEEF - INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELD [J].

JAKOBSSON, B ;

BENGTSSON, N .

JOURNAL OF FOOD SCIENCE, 1973, 38 (04) :560-565

[10] FREEZER BURN OF ANIMAL TISSUE .6. EXPERIMENTS WITH OX MUSCLE FROZEN BEFORE AND AFTER RIGOR [J].

KAESS, G ;

WEIDEMAN.JF .

JOURNAL OF FOOD SCIENCE, 1967, 32 (01) :14-&

← 1 2 3 →