PROCESSING FACTORS THAT INFLUENCE THE SENSORY QUALITY OF BRAUNSCHWEIGER

被引：7

作者：

CHYR, CY ^{[1
]}

SEBRANEK, JG ^{[1
]}

WALKER, HW ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL, DEPT ANIM SCI, AMES, IA 50011 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06504.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1136 / 1138

页数：3

共 11 条

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[2] BROWN W. DUANE, 1957, FOOD RES, V22, P214
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[4] Color Munsell, 1976, MUNSELL BOOK COLOR
[5] APPLICATION OF AN IMAGE-SENSING CAMERA TO THE MEASUREMENT OF LENGTH AND VELOCITY OF MARKS PRINTED ON SPECIMENS
SAWADA, T
[J]. EXPERIMENTAL MECHANICS, 1986, 26 (01) : 22 - 27
[6] NICOTINAMIDE AND NICOTINIC ACID IN COLOR PRESERVATION OF FRESH MEAT
KENDRICK, JL
WATTS, BM
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (03) : 292 - &
[7] KRAMLICH WE, 1965, MEAT, V31, P36
[8] SAFFLE RL, 1967, FOOD TECHNOL-CHICAGO, V21, P784
[9] Snedecor G.W., 1980, STAT METHODS
[10] WARREN R, 1969, 82 IOW STAT U RUR SO