Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot‐Boned Beef
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3), 838-841
- https://doi.org/10.1111/j.1365-2621.1981.tb15361.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- INFLUENCE OF CURING INGREDIENTS AND STORAGE TIME ON THE QUALITY OF PREBLENDED SAUSAGE MEATS AND FRANKFURTERSJournal of Food Science, 1974
- Multiple Range and Multiple F TestsBiometrics, 1955