EFFECT OF INITIAL FAT LEVEL AND COOKING METHOD CHOLESTEROL CONTENT AND CALORIC VALUE OF GROUND-BEEF PATTIES

被引：46

作者：

HOELSCHER, LM

SAVELL, JW

HARRIS, JM

CROSS, HR

RHEE, KS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14233.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：883 / 885

页数：3

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[9] [No title captured]