RESPONSE OF EXTRACT-RELEASE VOLUME AND WATER-HOLDING CAPACITY PHENOMENA TO MICROBIOLOGICALLY SPOILED BEEF AND AGED BEEF

被引：17

作者：

JAY, JM

机构：

来源：

关键词：

D O I：

10.1128/AEM.14.4.492-496.1966

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：492 / +

页数：1

共 11 条

[1] AYRES JOHN C., 1951, IOWA STATE COLL JOUR SCI, V26, P31
[2] CLAUSS WE, 1957, FOOD TECHNOL-CHICAGO, V11, P363
[3] HALLECK FE, 1958, FOOD TECHNOL-CHICAGO, V12, P301
[4] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355
[5] JAY JM, 1964, FOOD TECHNOL-CHICAGO, V18, P1637
[6] JAY JM, 1964, FOOD TECHNOL-CHICAGO, V18, P1633
[7] RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY OF MEATS AND MICROBIAL QUALITY
JAY, JM
[J]. APPLIED MICROBIOLOGY, 1965, 13 (01) : 120 - &
[8] JAYE M, 1962, FOOD TECHNOL-CHICAGO, V16, P95
[9] KRAFT AA, 1952, FOOD TECHNOL-CHICAGO, V6, P8
[10] OGILVY WS, 1951, FOOD TECHNOL-CHICAGO, V5, P97