DETERMINING THE KEEPING QUALITY OF ICE-PACKED AND DRY-PACKED POULTRY

被引：12

作者：

BAKER, RC

机构：

来源：

关键词：

D O I：

10.3382/ps.0360859

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：859 / 864

页数：6

共 8 条

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NAYLOR, HB ;

PFUND, MC ;

EINSET, E ;

STAEMPFLI, W .

[2] THE OBJECTIVE APPROACH TO SENSORY TESTS OF FOOD [J].

EHRENBERG, ASC ;

SHEWAN, JM .

[3]

HARMS J, 1955, POULTRY PROCESSING M, V61, P18

[4]

KOHLER AR, 1955, FOOD TECH, V9, P154

[5]

MILLER WH, 1956, POULTRY PROCESSING M, V62, P43

[6]

MILLER WH, 1956, FOO ENG, V28, P43

[7]

Naden K. D., 1953, CALIFORNIA AGR EXPT, V734, P107

[8] EFFECTS OF ICE WATER CHILLING ON FLAVOR OF CHICKEN [J].

PIPPEN, EL ;

KLOSE, AA .