EFFECT OF ELECTRICAL-STIMULATION AND STEAK TEMPERATURE AT THE BEGINNING OF COOKING ON MEAT TENDERNESS AND COOKING LOSS

被引：3

作者：

HOSTETLER, RL

DUTSON, TR

SMITH, GC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10158.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：687 / 688

页数：2

共 7 条

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[5] BEEF THAWING AND COOKERY METHODS - EFFECT OF THAWING AND COOKERY METHODS, TIME IN STORAGE AND BREED ON MICROBIOLOGY AND PALATABILITY OF BEEF CUTS [J].

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