EFFECTS OF DIFFERENT CHILLING METHODS ON HOT PROCESSED VACUUM PACKAGED PORK

被引：8
|
作者：
WEAKLEY, DF
MCKEITH, FK
BECHTEL, PJ
MARTIN, SE
THOMAS, DL
机构：
[1] 205 MEAT SCI LAB,1503 S MARYLAND DR,URBANA,IL 61801
[2] UNIV ILLINOIS,DEPT ANIM SCI,URBANA,IL 61801
[3] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb13927.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：757 / &
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