EFFECT OF THERMOCOUPLE WIRE SIZE ON COOKING TIMES OF MEAT SAMPLES

被引：9

作者：

HOSTETLER, RL ^{[1
]}

DUTSON, TR ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MEAT CHEM SECT,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12618.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：845 / 846

页数：2

共 8 条

[1]

ALEXANDER LM, 1939, 676 US DEP AGR B

[2]

BRAMBLETT VD, 1959, FOOD TECHNOL-CHICAGO, V13, P707

[3] EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOIN [J].

DEETHARDT, D ;

TUMA, HJ .

[4]

HOOD MAUDE PYE, 1960, JOUR AMER DIETETIC ASSOC, V37, P363

MACHLIK, SM ;

DRAUDT, HN .

SCHOCK, DR ;

HARRISON, DL ;

ANDERSON, LL .

[7]

SHARRAH NANCY, 1965, FOOD TECHNOL, V19, P136

[8]

1967, CHEMISTRY LABORATORY