EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND-BEEF PATTIES

被引：98

作者：

CROSS, HR ^{[1
]}

BERRY, BW ^{[1
]}

WELLS, LH ^{[1
]}

机构：

[1] PETER ECKRICH & SONS INC,FT WAYNE,IN 46808

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07450.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：791 / 793

页数：3

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[6]

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[7]

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[8]

Forrest J. C., 1975, PRINCIPLES MEAT SCI

[9]

GLOVER RS, 1964, THESIS TEXAS A M U C

[10]

Guenther W.C, 1964, ANAL VARIANCE