CHARACTERISTICS OF PRE-RIGOR PRESSURIZED VERSUS CONVENTIONALLY PROCESSED BEEF COOKED BY MICROWAVES AND BY BROILING

被引：23

作者：

RIFFERO, LM

HOLMES, ZA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10740.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：346 / +

页数：1

共 23 条

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

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[9]

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[10] THE EFFECT OF PRESSURIZATION OF PRE-RIGOR MUSCLE ON POST-RIGOR MEAT CHARACTERISTICS [J].

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MEAT SCIENCE, 1980, 4 (01) :33-40

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