BEEF PALATABILITY AS AFFECTED BY COOKING RATE AND FINAL INTERNAL TEMPERATURE

被引：43

作者：

CROSS, HR ^{[1
]}

STANFIELD, MS ^{[1
]}

KOCH, EJ ^{[1
]}

机构：

[1] USDA,ARS,BELTSVILLE,MD 20705

来源：

关键词：

D O I：

10.2527/jas1976.431114x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：114 / 121

页数：8

共 12 条

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[3] COVER SYLVIA, 1957, FOOD RES, V22, P635
[4] TEMPERATURE-DEPENDENT COOKING TOUGHNESS IN BEEF
DAVEY, CL
GILBERT, KV
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (08) : 931 - 938
[5] DRAUDT HN, 1972, 25 P ANN REC MEAT C, V25, P243
[6] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[7] GRISWOLD RUTH M., 1955, FOOD RES, V20, P160
[8] PARRISH FC, 1973, J ANIM SCI, V37, P2
[9] PAUL PC, 1962, FOOD TECHNOL-CHICAGO, V16, P117
[10] RITCHEY S. J., 1965, FOOD TECHNOL, V19, P93