CHANGES IN THE MICROBIOLOGICAL AND SHELF-LIFE CHARACTERISTICS OF BEEF TONGUES AND LIVERS FOLLOWING TRANSCONTINENTAL AND TRANS-OCEANIC SHIPMENT

被引：9

作者：

BERRY, BW

ROTHENBERG, CA

OBLINGER, JL

MILLER, WR

BONGER, AJ

LABOTS, H

机构：

[1] UNIV MARYLAND,DEPT ANIM SCI,COLLEGE PK,MD 20740

[2] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

[3] US ARS,EUROPEAN MARKETING RES CTR,ROTTERDAM,NETHERLANDS

[4] TNO,NETHERLANDS CTR MEAT TECHNOL,DEPT INST CIVO TECHNOL,ZEIST,NETHERLANDS

来源：

MEAT SCIENCE | 1982年 / 7卷 / 02期

关键词：

D O I：

10.1016/0309-1740(82)90074-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：81 / 91

页数：11

共 11 条

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[6] SHORT-TERM TRANSOCEANIC SHIPMENTS OF FRESH BEEF [J].

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HOKE, KE ;

CARPENTER, ZL .

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[7]

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[8]

Patterson J T, 1979, Meat Sci, V3, P209, DOI 10.1016/0309-1740(79)90037-8

[9] MICROBIAL SPOILAGE OF FRESH REFRIGERATED BEEF LIVER [J].

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[10]

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