COMPUTER-ASSISTED IDENTIFICATION OF MICROFLORA ON HOT-BONED AND CONVENTIONALLY PROCESSED BEEF - EFFECT OF MODERATE AND SLOW CHILLING RATE

被引：6

作者：

LEE, CY

FUNG, DYC

KASTNER, CL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13744.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：553 / 567

页数：15

共 31 条

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