EFFECT OF PROCESSING VARIABLES ON THE MICROBIAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PORK SAUSAGE

被引：36

作者：

REAGAN, JO ^{[1
]}

LIOU, FH ^{[1
]}

REYNOLDS, AE ^{[1
]}

CARPENTER, JA ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI EXTENS,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14809.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：146 / &

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