EFFECTS OF COLD STORAGE ENVIRONMENT ON COLOR OF EXPOSED LEAN BEEF SURFACES

被引：12

作者：

LANIER, TC ^{[1
]}

CARPENTER, JA ^{[1
]}

TOLEDO, RT ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12624.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：860 / 865

页数：6

共 19 条

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[2]

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[4]

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LENTZ, CP .

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[6] QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY [J].

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SOLBERG, M .

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[7]

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[8] RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF [J].

GREENE, BE ;

HSIN, IM ;

ZIPSER, MW .

JOURNAL OF FOOD SCIENCE, 1971, 36 (06) :940-&

[9] LIPID OXIDATION AND PIGMENT CHANGES IN RAW BEEF [J].

GREENE, BE .

JOURNAL OF FOOD SCIENCE, 1969, 34 (02) :110-&

[10]

HOKE KE, 1971, 13TH P INT C REFR, V4, P473

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