RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEF

被引：32

作者：

SMITH, GC

CROSS, HR

CARPENTER, ZL

MURPHEY, CE

SAVELL, JW

ABRAHAM, HC

DAVIS, GW

机构：

[1] USDA, FSQS, DIV MEAT QUAL, STANDARDIZAT BRANCH, WASHINGTON, DC 20250 USA

[2] USDA, MEAT SCI RES LAB, BELTSVILLE, MD 20705 USA

[3] USDA, AMS, DIV LIVESTOCK, STANDARDIZAT BRANCH, WASHINGTON, DC 20250 USA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07627.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1100 / +

页数：1

共 22 条

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[3]

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[4]

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[5]

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[6]

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[7]

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[8]

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[9]

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[10] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

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