BACTERIOLOGICAL QUALITY OF HOT-BONED PRIMAL CUTS FROM ELECTRICALLY STIMULATED BEEF CARCASSES

被引：19

作者：

KOTULA, AW ^{[1
]}

EMSWILERROSE, BS ^{[1
]}

机构：

[1] USDA SEA,BELTSVILLE AGR RES CTR,DIV MICROBIOL,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04888.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：471 / 474

页数：4

共 15 条

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

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[10]

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