EFFECT OF CHANGES IN INTER-MUSCULAR AND SUBCUTANEOUS FAT LEVELS ON CHOLESTEROL CONTENT OF RAW AND COOKED BEEF STEAKS

被引：37

作者：

RHEE, KS

DUTSON, TR

SMITH, GC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb05001.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：1638 / 1642

页数：5

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