CHOLESTEROL CONTENT AND SENSORY ANALYSIS OF GROUND-BEEF AS INFLUENCED BY FAT LEVEL, HEATING, AND STORAGE

被引：82

作者：

KREGEL, KK

PRUSA, KJ

HUGHES, KV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13073.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1162 / 1165

页数：4

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[7] EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND-BEEF PATTIES [J].

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