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EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS.

机译：不同的烹饪过程和包装处理对预煮牛肉烘烤的微生物学和感官评价的影响。

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作者
McDaniel Marianne Capp.;
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年度 1983
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正文语种 en_US
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6. Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts. [O] . L C Blankenship 1978

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7. Sensory, chemical and instrumental analyses of flavor, texture and color of precooked beef frozen and stored in modified atmosphere packaging [O] . Hwang Syou-Yu. 1988

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EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS.

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