EVALUATION OF CURED, CANNED PORK SHOULDER TISSUE PRODUCED BY ELECTRICAL-STIMULATION, HOT PROCESSING AND TUMBLING

被引：17

作者：

CHOW, HM ^{[1
]}

OCKERMAN, HW ^{[1
]}

CAHILL, VR ^{[1
]}

PARRETT, NA ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11111.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：288 / 291

页数：4

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