EFFECTS OF PRE-SLAUGHTER EXERCISE, ELECTRICAL-STIMULATION, TYPE OF PACKAGING TRAY, DISPLAY TEMPERATURE, AND TIME ON ACCEPTANCE AND SHELFLIFE OF BEEF STEAKS

被引：5

作者：

NORTJE, GL ^{[1
]}

NAUMANN, HD ^{[1
]}

NAUDE, RT ^{[1
]}

NAUDE, L ^{[1
]}

OOSTHUIZEN, W ^{[1
]}

JORDAAN, E ^{[1
]}

GROBLER, I ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65201

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10824.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：12 / 15

页数：4

共 15 条

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[8] BACTERIOLOGY OF ELECTRICALLY STIMULATED AND UNSTIMULATED RABBIT, PORK, LAMB AND BEEF CARCASSES [J].

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