BACTERIOLOGY AND RETAIL CASE LIFE OF SPRAY-CHILLED PORK

被引：12

作者：

GREER, GG

DILTS, BD

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(88)70820-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：295 / 299

页数：5

共 13 条

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[2]

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[3]

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[4]

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[5] PROPER CONTROL OF RETAIL CASE TEMPERATURE IMPROVES BEEF SHELF-LIFE [J].

GREER, GG ;

JEREMIAH, LE .

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[6]

GREER GG, 1987, CAN I FOOD SC TECH J, V20, P94

[7] SPRAY-CHILLING AND CARCASS DECONTAMINATION SYSTEMS USING LACTIC AND ACETIC-ACID [J].

HAMBY, PL ;

SAVELL, JW ;

ACUFF, GR ;

VANDERZANT, C ;

CROSS, HR .

MEAT SCIENCE, 1987, 21 (01) :1-14

[8] THE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON THE SHRINKAGE AND QUALITY OF PORK [J].

JONES, SDM ;

MURRAY, AC ;

ROBERTSON, WM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (01) :102-105

[9]

KOTULA AW, 1980, 26TH P EUR M MEAT RE, P66

[10]

Locker R H, 1975, Adv Food Res, V21, P157

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