HOT PORK PROCESSING, BRINE CHILLING AND MECHANICAL PORTIONING AS A FRESH PORK PROCESSING SYSTEM

被引：3

作者：

FRYE, CB ^{[1
]}

CALKINS, CR ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68588

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10887.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：247 / 248

页数：2

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