EFFECTS OF HOT BONING AND VARIOUS LEVELS OF SALT AND PHOSPHATE ON MICROBIAL, TBA, AND PH VALUES OF PREBLENDED PORK DURING COOLER STORAGE

被引：5

作者：

CHOI, YI ^{[1
]}

KASTNER, CL ^{[1
]}

KROPF, DH ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.4315/0362-028X-50.12.1037

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：1037 / 1043

页数：7

共 33 条

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