FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES

被引：44

作者：

BOWERS, JA ^{[1
]}

ENGLER, PP ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12542.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：624 / 625

页数：2

共 9 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] GALLIMORE WW, 1974, SALES SOY GROUND BEE, P26
[3] HUFFMAN DL, 1970, FOOD TECHNOL-CHICAGO, V24, P1418
[4] SOYA ADDITIVES IN BEEF PATTIES
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PYLE, RL
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 137 - 139
[5] WATER-SOLUBLE ANTIOXIDANT ACTIVITY IN SOYBEANS
PRATT, DE
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 322 - &
[6] SANGOR MR, 1974, J AM DIET ASSOC, V64, P268
[7] INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS
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HEGARTY, GR
HERRING, HK
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 398 - 403
[8] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48
[9] 1971, TEXTURED VEGETABLE P