ELECTRICAL-STIMULATION AND HOT BONING - COOKING LOSSES, SENSORY PROPERTIES, AND MICROBIAL COUNTS OF GROUND-BEEF

被引：11

作者：

CONTRERAS, S ^{[1
]}

HARRISON, DL ^{[1
]}

KROPF, DH ^{[1
]}

KASTNER, CL ^{[1
]}

机构：

[1] KANSAS AGR EXPT STN,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04884.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：457 / 460

页数：4

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[8] AEROBIC PLATE COUNT, COLIFORM AND ESCHERICHIA-COLI CONTENT OF RAW GROUND BEEF AT RETAIL LEVEL [J].

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