FLUID CONTENT AND TENDERNESS OF 3 MUSCLES OF BEEF COOKED TO 3 INTERNAL TEMPERATURES

被引：13

作者：

SANDERSON, M

VAIL, GE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00248.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：590 / &

共 13 条

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[2]

COVER S, 1960, TECHNIQUES TESTING T

[3]

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[4]

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[5]

DEATHERAGE FE, 1947, FOOD RES, V12, P164

[6] A METHOD FOR DETERMINING PRESS FLUID IN COOKED BEEF [J].

SANDERSON, M ;

VAIL, GE .

[7]

SATORIUS M. J., 1938, FOOD RES, V3, P619

[8] A STUDY OF VARIATIONS IN MUSCLES OF BEEF AND CHICKEN [J].

STRANDINE, EJ ;

KOONZ, CH ;

RAMSBOTTOM, JM .

[9]

SWIFT CE, 1959, FOOD TECHNOL-CHICAGO, V13, P365

[10]

VAIL GE, 1937, J AM DIETET ASSOC, V13, P34