EFFECT OF PH AND TOTAL PIGMENT CONCENTRATION ON THE INTERNAL COLOR OF COOKED GROUND-BEEF PATTIES

被引：56

作者：

MENDENHALL, VT

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08552.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 2

页数：2

共 14 条

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