FLAVOR INTENSITY AS RELATED TO THE CREATINE AND CREATININE CONTENT OF MICROWAVE AND CONVENTIONALLY COOKED BEEF

被引：12

作者：

SNIDER, S ^{[1
]}

BALDWIN, RE ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04489.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1801 / 1804

页数：4

共 22 条

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[8]

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[9]

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