PHYSICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF LAMB RETAIL CUTS VACUUM PACKAGED IN HIGH OXYGEN-BARRIER FILM

被引：6

作者：

HENRY, KG

SAVELL, JW

SMITH, GC

EHLERS, JG

VANDERZANT, C

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05073.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1735 / &

共 9 条

[1]

BARR AJ, 1979, SAS USERS GUIDE

[2]

CROSS HR, 1978, FOOD TECHNOL-CHICAGO, V32, P48

[3] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

BIOMETRICS, 1955, 11 (01) :1-42

[4]

HUBBARD DD, 1981, NATIONAL LAMB MARKET

[5]

SEIDEMAN SC, 1975, THESIS TEXAS A M U C

[6]

Sharpe M., 1979, IDENTIFICATION METHO, P233

[7] A MICROBIOLOGICAL EXAMINATION OF MUSCLE TISSUE OF BEEF, PORK, AND LAMB CARCASSES [J].

VANDERZANT, C ;

NICKELSON, R .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1969, 32 (09) :357-+

[8] CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - MICROBIOLOGICAL CHARACTERISTICS [J].

VANDERZANT, C ;

HANNA, MO ;

EHLERS, JG ;

SAVELL, JW ;

SMITH, GC ;

GRIFFIN, DB ;

TERRELL, RN ;

LIND, KD ;

GALLOWAY, DE .

JOURNAL OF FOOD SCIENCE, 1982, 47 (04) :1070-1079

[9]

[No title captured]

← 1 →