RELATIONSHIPS BETWEEN CONSUMER CRITERIA FOR CHOOSING BEEF AND BEEF QUALITY

被引：20

作者：

FORBES, SMC

VAISEY, M

DIAMANT, R

CLIPLEF, R

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1974年 / 7卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(74)73878-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：130 / 135

页数：6

共 11 条

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[4] FORBES SMC, 1973, THESIS U MANITOBA
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SMITH, GC
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[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 476 - +
[6] APPLICATION OF MULTIPLE PAIRED COMPARISONS IN STUDYING EFFECT OF AGING AND FINISH ON BEEF TENDERNESS
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HILL, P
[J]. CANADIAN JOURNAL OF ANIMAL SCIENCE, 1969, 49 (01) : 51 - +
[7] MALPHRUS LEWIS D., 1957, FOOD RES, V22, P342
[8] MILLER EM, 1965, FOOD TECHNOL-CHICAGO, V19, P94
[9] 1972, CANADA GAZETTE 2, V106, P1685
[10] 1965, OFFICIAL METHODS ANA