EFFECTS OF ELECTRICAL-STIMULATION, BONING TEMPERATURE, FORMULATION AND RATE OF FREEZING ON SENSORY, COOKING, CHEMICAL AND PHYSICAL-PROPERTIES OF GROUND-BEEF PATTIES

被引：55

作者：

BERRY, BW

STIFFLER, DM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03000.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1103 / 1106

页数：4

共 13 条

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[9] USE OF PRERIGOR BEEF FOR FROZEN GROUND-BEEF PATTIES [J].

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