QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKS

被引：8

作者：

BATCHER, OM ^{[1
]}

DEARY, PA ^{[1
]}

机构：

[1] USDA,ARS,CONSUMER & FOOD ECON INST,BELTSVILLE,MD 20705

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00546.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：745 / 746

页数：2

共 12 条

[1]

BATCHER OM, 1960, FOOD TECHNOL-CHICAGO, V14, P69

[2]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[3]

COCHRAN WG, 1957, EXPTL DESIGN

[4]

COVER S, 1960, 947 TEX AGR EXP STA

[5]

COVER S, 1962, FOOD RES, V27, P483

[6]

DAWSON EH, 1959, USDA9 HOM EC RES REP

[7] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

[8]

PAUL PC, 1962, FOOD TECHNOL-CHICAGO, V16, P115

[9]

PAUL PC, 1972, FOOD THEORY APPLICAT

[10]

ROGERS PJ, 1969, 22 P ANN REC MEAT C, P166