EFFECTS OF TEMPERATURE AND STORAGE DURATION ON THE MICROFLORA, PHYSICOCHEMICAL AND SENSORY CHANGES OF VACUUM-PACKED OR NITROGEN-PACKED PORK

被引：24

作者：

LEE, BH

SIMARD, RE

LALEYE, LC

HOLLEY, RA

机构：

[1] AGR CANADA,RES STN,ST-JEAN J3B 6Z8,QUEBEC,CANADA

[2] UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS,QUEBEC CITY G1K 7P4,QUEBEC,CANADA

[3] AGR CANADA,INST FOOD RES,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

MEAT SCIENCE | 1985年 / 13卷 / 02期

关键词：

D O I：

10.1016/0309-1740(85)90039-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：99 / 112

页数：14

共 29 条

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[10] EFFECT OF VACUUM PACKAGING ON WEIGHT-LOSS, MICROBIAL-GROWTH AND PALATABILITY OF FRESH BEEF WHOLESALE CUTS [J].

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