CHOLESTEROL AND SELECTED ATTRIBUTES OF PORK TENDERLOIN STEAKS HEATED BY CONVENTIONAL, CONVECTION, AND MICROWAVE-OVENS TO 2 INTERNAL END-POINT TEMPERATURES

被引：10

作者：

PRUSA, KJ

HUGHES, KV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13067.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1139 / 1140

页数：2

共 12 条

[1]

[Anonymous], 1982, SAS USERS GUIDE

[2]

CAMPBELL AM, 1979, EXPT STUDY FOOD, P129

[3] EFFECT OF ELECTRONIC, CONVECTION AND CONVENTIONAL OVEN ROASTING ON ACCEPTABILITY OF PORK LOIN ROASTS [J].

DEETHARDT, D ;

COSTELLO, W ;

SCHNEIDER, KC .

JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :1076-1077

[4]

FEELEY RM, 1972, J AM DIET ASSOC, V61, P134

[5]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[6] FREE AND ESTER STEROL CONTENT OF VARIOUS FOODSTUFFS [J].

KRITCHEVSKY, D ;

TEPPER, SA .

JOURNAL OF NUTRITION, 1961, 74 (04) :441-&

[7]

PRUSA KJ, 1986, UNPUB POULTRY SCI

[8]

PUNWAR JK, 1978, J ASSOC OFF ANA CHEM, V61, P727

[9] CHOLESTEROL CONTENT OF RAW AND COOKED BEEF LONGISSIMUS MUSCLES WITH DIFFERENT DEGREES OF MARBLING [J].

RHEE, KS ;

DUTSON, TR ;

SMITH, GC ;

HOSTETLER, RL ;

REISER, R .

JOURNAL OF FOOD SCIENCE, 1982, 47 (03) :716-719

[10] A NEW COLOR REACTION FOR THE QUANTITATION OF SERUM CHOLESTEROL [J].

SEARCY, RL ;

BERGQUIST, LM .

CLINICA CHIMICA ACTA, 1960, 5 (02) :192-199

← 1 2 →