EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE-CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM-PACKAGED BEEF STEAKS

被引：18

作者：

CHANDRAN, SK

SAVELL, JW

GRIFFIN, DB

VANDERZANT, C

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10830.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：37 / +

页数：1

共 14 条

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[8]

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[9]

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[10] CONTAMINATION OF MEAT - EFFECTS OF SLAUGHTER PRACTICES ON THE BACTERIOLOGY OF THE RED MEAT CARCASS [J].

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