EFFECT OF ACID DECONTAMINATION OF BEEF SUBPRIMAL CUTS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS

被引：87

作者：

ACUFF, GR

VANDERZANT, C

SAVELL, JW

JONES, DK

GRIFFIN, DB

EHLERS, JG

机构：

来源：

MEAT SCIENCE | 1987年 / 19卷 / 03期

关键词：

D O I：

10.1016/0309-1740(87)90059-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：217 / 226

页数：10

相关论文

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