ROLE OF LIGHT AND SURFACE BACTERIA IN COLOR STABILITY OF PREPACKAGED BEEF

被引：33

作者：

SATTERLEE, LD ^{[1
]}

HANSMEYER, W ^{[1
]}

机构：

[1] UNIV NEBRASKA, DEPT FOOD SCI & TECH, LINCOLN, NE 68503 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02881.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：305 / 308

页数：4

共 15 条

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WINTROBE, MM ;

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[6]

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CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (04) :166-&

[8]

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[9]

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[10]

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