EFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY OF FRESH PORK SAUSAGE

被引：1

作者：

LEGARRETA, IG ^{[1
]}

USBORNE, WR ^{[1
]}

ASHTON, GC ^{[1
]}

机构：

[1] UNIV GUELPH,ONTARIO VET COLL,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1016/0309-1740(87)90067-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：301 / 317

页数：17

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