MINIMIZATION OF OXIDATIVE FLAVOR DETERIORATION IN REFRIGERATED, BATTER-BREADED RESTRUCTURED PORK NUGGETS BY GLANDLESS COTTONSEED FLOUR IN THE MEAT OR COATING

被引：6

作者：

RHEE, KS

LEU, R

ZIPRIN, YA

KEETON, JT

BOHAC, JJ

CROSS, HR

机构：

[1] MINH FOOD CORP,PASADENA,TX 77506

[2] LONGMONT TURKEY PROCESSORS INC,LONGMONT,CO 80502

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07712.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：388 / 390

页数：3

相关论文

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