EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS

被引：31

作者：

SEIDEMAN, SC ^{[1
]}

CARPENTER, ZL ^{[1
]}

SMITH, GC ^{[1
]}

HOKE, KE ^{[1
]}

机构：

[1] TEXAS A&M UNIV TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MEAT CHEM SECT,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00714.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：732 / 737

页数：6

共 12 条

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[5] MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATS
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[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1962, 25 (02): : 259 - &
[6] Johnson B. Y., 1974, CSIRO Food Research Quarterly, V34, P14
[7] EXTENSION OF MULTIPLE RANGE TESTS TO GROUP MEANS WITH UNEQUAL NUMBERS OF REPLICATIONS
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[J]. BIOMETRICS, 1956, 12 (03) : 307 - 310
[8] METMYOGLOBIN FORMATION IN BEEF STORED IN CARBON DIOXIDE ENRICHED AND OXYGEN DEPLETED ATMOSPHERES
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[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 33 - &
[9] EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS
SEIDEMAN, SC
VANDERZANT, C
SMITH, GC
HANNA, MO
CARPENTER, ZL
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (04) : 738 - 742
[10] SHAW ST, 1973, NATIONAL PROVISIONER, V169, P12