CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - PHYSICAL AND SENSORY CHARACTERISTICS

被引：13

作者：

GRIFFIN, DB ^{[1
]}

SAVELL, JW ^{[1
]}

SMITH, GC ^{[1
]}

VANDERZANT, C ^{[1
]}

TERRELL, RN ^{[1
]}

LIND, KD ^{[1
]}

GALLOWAY, DE ^{[1
]}

机构：

[1] AMER CAN CO,NEENAH TECH CTR,NEENAH,WI 54956

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07621.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1059 / 1069

页数：11

共 10 条

[1]

BARR AJ, 1979, SAS USERS GUIDE

[2]

GRIFFIN DB, 1982, J FOOD SCI

[3] BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY [J].

JEREMIAH, LE ;

SMITH, GC ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :476-+

[4]

Lawrie R., 1979, MEAT SCI

[5] POSTMORTEM AGING OF BEEF CARCASSES [J].

SMITH, GC ;

CULP, GR ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1978, 43 (03) :823-826

[6]

VANDERZANT C, 1982, J FOOD SCI

[7]

VOLZ MD, 1963, USDA628 MKTG RES REP

[8]

WALKER HW, 1980, P RECIP MEAT C, V33, P33

[9]

[No title captured]

[10]

[No title captured]

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