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Volumn 68, Issue 4, 2005, Pages 796-800

Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beef

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 17144418175     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.4.796     Document Type: Article
Times cited : (12)

References (7)
  • 3
    • 17144366411 scopus 로고
    • Mechanical tenderization proves itself - But extra care is needed
    • Carpenter, Z. L. 1975. Mechanical tenderization proves itself - but extra care is needed. Nat. Provision. 173(20):187-190.
    • (1975) Nat. Provision. , vol.173 , Issue.20 , pp. 187-190
    • Carpenter, Z.L.1
  • 4
    • 0013369525 scopus 로고    scopus 로고
    • HACCP in primary processing: Red meat
    • M. H. Brown (ed.), Woodhead Publishing, Cambridge
    • Gill, C. O. 2000. HACCP in primary processing: red meat, p. 81-122. In M. H. Brown (ed.), HACCP in the meat industry. Woodhead Publishing, Cambridge.
    • (2000) HACCP in the Meat Industry , pp. 81-122
    • Gill, C.O.1
  • 5
    • 3042747075 scopus 로고    scopus 로고
    • Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores
    • Gill, C. O., and J. C. McGinnis. 2004. Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores. Int. J. Food Microbiol. 95:95-102.
    • (2004) Int. J. Food Microbiol. , vol.95 , pp. 95-102
    • Gill, C.O.1    McGinnis, J.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.