MICROBIOLOGICAL AND SENSORY QUALITY CHANGES IN BLOOD PANCAKES AND COOKED RING SAUSAGE DURING STORAGE

被引：18

作者：

KORKEALA, H

LINDROTH, S

SUIHKO, M

KUHMONEN, A

PENTTILA, PL

机构：

[1] FOOD & MILK INSPECT LAB CITY HELSINKI,SF-00530 HELSINKI 53,FINLAND

[2] NATL BOARD TRADE & CONSUMER INTERESTS,SF-00531 HELSINKI 53,FINLAND

[3] TECH RES CTR FINLAND,FOOD RES LAB,SF-02150 ESPOO 15,FINLAND

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1985年 / 2卷 / 05期

关键词：

D O I：

10.1016/0168-1605(85)90041-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：279 / 292

页数：14

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