PRE-RIGOR AND POST-RIGOR SECTIONED AND FORMED BEEF STEAKS MANUFACTURED WITH DIFFERENT SALT LEVELS, MIXING TIMES AND TEMPERING TIMES

被引：28

作者：

COON, FP

CALKINS, CR

MANDIGO, RW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05072.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1731 / 1734

页数：4

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