THE BACTERIOLOGICAL QUALITY, FAT AND COLLAGEN CONTENT OF MINCED BEEF AT RETAIL LEVEL

被引：10

作者：

HUDSON, WR

ROBERTS, TA

CROSLAND, AR

CASEY, JC

机构：

来源：

MEAT SCIENCE | 1986年 / 17卷 / 02期

关键词：

D O I：

10.1016/0309-1740(86)90060-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：139 / 152

页数：14

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