MICROWAVE AND CONVENTIONAL COOKING IN RELATION TO QUALITY AND NUTRITIVE-VALUE OF BEEF AND BEEF-SOY LOAVES

被引：13

作者：

ZIPRIN, YA ^{[1
]}

CARLIN, AF ^{[1
]}

机构：

[1] IOWA STATE UNIV,COLL HOME ECON,DEPT FOOD & NUTR,AMES,IA 50011

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01088.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：4 / 8

页数：5

共 17 条

[1]

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[2]

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[3]

COPSON DA, 1955, AGRIC FOOD CHEM, V3, P424

[4]

DIEBEL HR, 1957, J BACTERIOL, V74, P818

[5]

KALBRENER JE, 1971, CEREAL CHEM, V48, P595

[6]

KYLEN AM, 1964, J AM DIET ASSOC, V45, P139

MATTIL, KF .

[8]

NIELSEN LM, 1974, J AM DIET ASSOC, V65, P35

[9]

POWER C, 1967, THESIS IOWA STATE U

[10]

RAKOSKY J, 1974, J AM OIL CHEM SOC, V51, P123