FREEZING OF COOKED MEAT - INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD

被引：6

作者：

JAKOBSSON, B ^{[1
]}

BENGTSSON, N ^{[1
]}

机构：

[1] SWEDISH INST FOOD PRESERVATION RES, FACK, S-40021 GOTHENBURG 16, SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02962.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：615 / 619

页数：5

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