WARMED-OVER FLAVOR DEVELOPMENT IN BEEF PATTIES PREPARED BY 3 DRY HEAT METHODS

被引：11

作者：

GROS, JN

HOWAT, PM

YOUNATHAN, MT

SAXTON, AM

MCMILLIN, KW

机构：

[1] LOUISIANA STATE UNIV,DEPT EXPTL STAT,BATON ROUGE,LA 70803

[2] LOUISIANA STATE UNIV,DEPT ANIM SCI,BATON ROUGE,LA 70803

来源：

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

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13071.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1152 / 1155

页数：4

共 25 条

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[7] FATTY-ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCIDITY SCORES AND TBA VALUES AS INFLUENCED BY PACKAGING AND STORAGE [J].

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[8]

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[9] EFFECT OF COOKING METHOD ON TBA NUMBERS OF STORED BEEF [J].

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[10] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS [J].

IGENE, JO ;

PEARSON, AM .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1285-1290

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