COLOR AND COLOR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS - EFFECT OF SODIUM-CHLORIDE, TRIPOLYPHOSPHATE, NITROGEN ATMOSPHERE, AND PROCESSING PROCEDURES

被引：28

作者：

CHU, YH

HUFFMAN, DL

TROUT, GR

EGBERT, WR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14230.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：869 / 875

页数：7

相关论文

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