FACTORS INFLUENCING COOKING LOSSES FROM MEAT

被引:14
作者
BOUTON, PE [1 ]
HARRIS, PV [1 ]
SHORTHOSE, WR [1 ]
机构
[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL 4170, Qld, AUSTRALIA
关键词
D O I
10.1111/j.1365-2621.1976.tb14394.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:1092 / 1095
页数:4
相关论文
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