EFFECTS OF FREEZING RATE, FROZEN STORAGE-TEMPERATURE AND STORAGE TIME ON TENDERNESS VALUES OF BEEF PATTIES

被引：20

作者：

BERRY, BW

LEDDY, KF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03064.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：291 / 296

页数：6

共 22 条

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