BACTERIAL, SHELF-LIFE, AND CONSUMER ACCEPTANCE CHARACTERISTICS OF CHOPPED BEEF

被引：8

作者：

BERRY, BW ^{[1
]}

CHEN, AAT ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1976年 / 39卷 / 06期

关键词：

D O I：

10.4315/0022-2747-39.6.405

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：405 / 407

页数：3

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DUITSCHAEVER, CL ;

ARNOTT, DR ;

BULLOCK, DH .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (07) :375-377

[2] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

[3]

JAY JM, 1964, FOOD TECHNOL-CHICAGO, V18, P1633

[4] INFLUENCE OF LACTIC CULTURES ON GROUND BEEF QUALITY [J].

REDDY, SG ;

HENRICKSON, RL ;

OLSON, HC .

[5]

ROGERS RE, 1957, FOOD TECHNOL-CHICAGO, V11, P318

[6]

Snedecor G.W., 1980, STAT METHODS

SURKIEWICZ, BF ;

HARRIS, ME ;

ELLIOTT, RP ;

MACALUSO, JF ;

STRAND, MM .