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4 Meat refrigeration TAYLOR H F(1931), Whar g problems of rapid freezing Food Industries, 2 146 TAYLOR H F(1930), So happens during quick freezing, Food Industries, 3 205 DwNSEND W E and BRatzleR L J(1958). Effect of storage conditions on the colour of frozen packaged retail beef cuts, Food Technol, 12 663 TRIEB SE(1971), Centralised pre-packaging of fresh and frozen meats. A prelim t of a New Jersey and Pennsylvania test market for frozen retail cut Proceedings of the Meat Industry Research Conference, America Meat Institute Foundation, Chicago, 63. TUMA H J(1971), Processing technology for freezing retail meat cuts. Proceedings of the Meat Industry Research Conference, American Meat Institute Foundation TUMA H J, HENRICKSON R L, STEPHENS D F and MOORE R(1962), Influence of marbling and animal age on factors associated with beef quality, J Animal Sci, 21 848 TUMA H J, HENDRICKSTON R L, CEDILLA G v and STEPHENS D I(1963), Variation in the physical and chemical characteristics of the eye-muscle muscle from animals dif- ring in age, J Animal Sci, 22 354 URBIN M c and wILSON G D(1958), Fresh meat characteristics which infl aging requirements, Proceedings of the 10 Meat Industry Research Conference merican Meat Institute Foundation, Chicago, 13 WALKER H w(1980), Effects of microflora on fresh meat colour, Proceedings of the 33rd Annual Reciprocal Meat Conference of the American Meat Science Associc tion,33-40 WARRISS PD(1996), Instrumental measurement of colour, in Taylor S A, Raimundo erni M and Smulders F J M, Meat Quality and Mear ECCEAMST 221-242 WATTS B M, KENDRICK J, ZIPSER M W, HUTCHINS B and SALEH B(1966), Enzymatic reduc ing pathways in meat, J Food Sci, 31 855 ZACHARIAH N Y and SATTERLEE LL (1973). Effect of light, pH and buffer strength on the autoxidation of porcine, ovine and bovine myoglobins at freezing tempera ZARITZKY N E, ANON M C and CALVELO A(1983), Rate of freezing effect on the colour of frozen beef liver meat sci. 7299-312taylor h f (1930), Solving problems of rapid freezing, Food Industries, 2 146. taylor h f (1931), What happens during quick freezing, Food Industries, 3 205. townsend w e and bratzler l j (1958), Effect of storage conditions on the colour of frozen packaged retail beef cuts, Food Technol, 12 663. trieb s e (1971), Centralised pre-packaging of fresh and frozen meats. A prelimi￾nary report of a New Jersey and Pennsylvania test market for frozen retail cuts, Proceedings of the Meat Industry Research Conference, America Meat Institute Foundation, Chicago, 63. tuma h j (1971), Processing technology for freezing retail meat cuts. Proceedings of the Meat Industry Research Conference, American Meat Institute Foundation, Chicago, 53. tuma h j, henrickson r l, stephens d f and moore r (1962), Influence of marbling and animal age on factors associated with beef quality, J Animal Sci, 21 848. tuma h j, hendrickston r l, cedilla g v and stephens d i (1963), Variation in the physical and chemical characteristics of the eye-muscle muscle from animals dif￾fering in age, J Animal Sci, 22 354. urbin m c and wilson g d (1958), Fresh meat characteristics which influence pack￾aging requirements, Proceedings of the 10th Meat Industry Research Conference, American Meat Institute Foundation, Chicago, 13. walker h w (1980), Effects of microflora on fresh meat colour, Proceedings of the 33rd Annual Reciprocal Meat Conference of the American Meat Science Associa￾tion, 33–40. warriss p d (1996), Instrumental measurement of colour, in Taylor S A, Raimundo A, Severini M and Smulders F J M, Meat Quality and Meat Packaging, ECCEAMST, 221–242. watts b m, kendrick j, zipser m w, hutchins b and saleh b (1966), Enzymatic reduc￾ing pathways in meat, J Food Sci, 31 855. zachariah n y and satterlee l l (1973), Effect of light, pH and buffer strength on the autoxidation of porcine, ovine and bovine myoglobins at freezing tempera￾tures, J Food Sci, 38 418. zaritzky n e, añon m c and calvelo a (1983), Rate of freezing effect on the colour of frozen beef liver, Meat Sci, 7 299–312. 84 Meat refrigeration
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