A METHOD FOR DETERMINING PRESS FLUID IN COOKED BEEF

被引：25

作者：

SANDERSON, M

VAIL, GE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00249.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：596 / &

共 10 条

[1]

Child AM, 1935, J AGRIC RES, V51, P0655

[2]

Childs A. M., 1934, J AGR RES, V48, P1127

[3]

EMPEY W. A., 1933, Journal of the Society of Chemical Industry, V52, p230T

[4]

GRINDLEY HS, 1905, 162 USDA OFF EXPT ST

[5]

HAMM R, 1959, 11 P RES C AN MEAT I

SANDERSON, M ;

VAIL, GE .

[7]

VAIL GE, 1937, REVIEW COMM C COOP M

[8]

WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P69

[9] DETERMINATION OF WATER-HOLDING CAPACITY OF FRESH MEATS [J].

WIERBICKI, E ;

DEATHERAGE, FE .

[10]

[No title captured]