EFFECT OF ADDITION OF GLUCOSE, CITRATE AND CITRATE-LACTIC ACID ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS FROM NORMAL AND DARK, FIRM AND DRY BEEF CARCASSES DISPLAYED IN POLYVINYL-CHLORIDE FILM AND IN VACUUM PACKAGES

被引：6

作者：

VANDERZANT, C

CHESSER, LK

SAVELL, JW

GARDNER, FA

SMITH, GC

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 09期

关键词：

D O I：

10.4315/0362-028X-46.9.775

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：775 / 780

页数：6

共 20 条

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