EFFECT OF BROILING, GRILL FRYING AND MICROWAVE COOKING ON MOISTURE, SOME LIPID COMPONENTS AND TOTAL FATTY-ACIDS OF GROUND BEEF

被引：48

作者：

JANICKI, LJ ^{[1
]}

APPLEDORF, H ^{[1
]}

机构：

[1] UNIV FLORIDA, INST FOOD & AGR SCI, FOOD SCI DEPT, GAINESVILLE, FL 32611 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17964.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：715 / 717

页数：3

共 20 条

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[4] BOLLMAN MARION C., 1948, JOUR AMER DIETETIC ASSOC, V24, P1041
[5] LIPIDS OF RAW AND COOKED GROUND BEEF AND PORK
CAMPBELL, AM
TURKKI, PR
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (02) : 143 - &
[6] CAUSEY K, 1950, FOOD RES, V15, P249
[7] FRUIN MF, 1961, J AM DIET ASSOC, V39, P317
[8] FATTY ACID COMPOSITION OF FREE AND BOUND LIPIDS IN FREEZE-DRIED MEATS
GIAM, I
DUGAN, LR
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (02) : 262 - &
[9] KEEFE RT, 1973, FOOD TECHNOL-CHICAGO, V27, P16
[10] KILGORE L, 1970, J AM DIET ASSOC, V56, P130