EFFECTS OF PRE-CHILLING, FREEZING RATE, AND STORAGE TIME ON BEEF PATTY QUALITY

被引：12
|
作者：
HANENIAN, R
MITTAL, GS
USBORNE, WR
机构：
[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA
[2] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb04643.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：532 / 535
页数：4
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