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THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL a, b, c
Author(s) -
PEARSON A. M.,
BRATZLER L. J.,
BATZER O. F.,
SLIWINSKI R. A.,
CHANG LUCY
Publication year - 1959
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1959.tb17316.x
Subject(s) - animal husbandry , agricultural experiment station , library science , agriculture , zoology , agricultural science , geography , biology , computer science , archaeology