OXIDATIVE STABILITY AND TEXTURAL QUALITY OF RESTRUCTURED BEEF ROASTS AS AFFECTED BY ENDPOINT COOKING TEMPERATURES, STORAGE AND THE INCORPORATION OF SURIMI

被引：13

作者：

TANCHOTIKUL, U

GODBER, JS

ARGANOSA, GA

MCMILLIN, KW

SHAO, KP

机构：

[1] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,CTR AGR,DEPT ANIM SCI,BATON ROUGE,LA 70803

[2] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,CTR AGR,DEPT EXPTL STAT,BATON ROUGE,LA 70803

[3] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI,BLACKSBURG,VA 24061

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03061.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：280 / 283

页数：4

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