DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE-OVEN

被引：24

作者：

MOORE, LJ

HARRISON, DL

DAYTON, AD

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT STAT,AGR EXPT STN,MANHATTAN,KS 66506

[2] KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,AGR EXPT STN,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07447.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：777 / 781

页数：5

共 19 条

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[2]

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[3]

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[4]

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BOWERS, JA ;

FRYER, BA ;

ENGLER, PP .

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[5]

BOWERS JA, 1970, MICROW ENERG APPL NE, V3, P3

[6]

HEADLEY MARJORIE E., 1960, JOUR AMER DIETETIC ASSOC, V36, P337

[7]

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[8]

KYLEN AM, 1964, J AM DIET ASSOC, V45, P139

[9]

EFFECT OF STORAGE AND COOKING ON QUALITIES OF LOIN AND TOP-ROUND STEAKS [J].

LAW, HM ;

YANG, SP ;

MULLINS, AM ;

FIELDER, MM .

JOURNAL OF FOOD SCIENCE, 1967, 32 (06) :637-+

[10]

MARSHALL N, 1960, J HOME ECON, V52, P31

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