COMPOSITION OF COOKED PORK CHOPS - EFFECT OF REMOVING SUBCUTANEOUS FAT BEFORE COOKING

被引：158

作者：

NOVAKOFSKI, J

PARK, S

BECHTEL, PJ

MCKEITH, FK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08556.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：15 / 17

页数：3

共 17 条

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