FACTORS AFFECTING QUALITY OF PREPACKAGED MEAT .1. PHYSICAL AND ORGANOLEPTIC TESTS .A. GENERAL INTRODUCTION .B. LOSS OF WEIGHT AND STUDY OF TEXTURE

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作者：

BALL, CO

CLAUSS, WE

STIER, EF

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FOOD TECHNOLOGY | 1957年 / 11卷 / 05期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：277 / 283

页数：7

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[1] FACTORS AFFECTING QUALITY OF PREPACKAGED MEAT .1. PHYSICAL AND ORGANOLEPTIC TESTS .C. ORGANOLEPTIC AND MISCELLANEOUS PHYSICAL CHARACTERISTICS OF PRODUCT
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[2] FACTORS AFFECTING QUALITY OF PREPACKAGED MEAT .3. CHEMICAL TESTS ASSOCIATED WITH ORGANOLEPTIC QUALITY FACTORS OTHER THAN COLOR
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[3] ORGANOLEPTIC TESTS IN THE FOOD INDUSTRY .1. GENERAL INTRODUCTION AND QUALITY OF ANIMAL PRODUCTS
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JOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY-LONDON, 1949, 68 (03): : 78 - 80
[4] FACTORS AFFECTING QUALITY OF PREPACKAGED MEAT .4. MICROBIOLOGICAL STUDIES .B. EFFECT OF PACKAGE CHARACTERISTICS AND OF ATMOSPHERIC PRESSURE IN PACKAGE UPON BACTERIAL FLORA OF MEAT
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[5] FACTORS AFFECTING QUALITY OF PREPACKAGED MEAT .2. COLOR STUDIES .B. EFFECTS OF STORAGE TIME, STORAGE TEMPERATURE, ANTIOXIDANTS, BACTERIA, LIGHT, FREEZING AND FAT UPON COLOR OF PRODUCT
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FOOD TECHNOLOGY, 1957, 11 (11) : 567 - 573