EFFECT OF EXTENDED COOK TIMES ON CERTAIN PHYSICAL AND CHEMICAL CHARACTERISTICS OF BEEF PREPARED IN A WATERBATH

被引：20

作者：

DINARDO, M ^{[1
]}

BUCK, EM ^{[1
]}

CLYDESDALE, FM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13225.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：844 / 848

页数：5

共 23 条

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[4]

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[5] LOW-TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF [J].

BUCK, EM ;

HICKEY, AM ;

ROSENAU, J .

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[6]

DRAUDT HN, 1969, 22ND P ANN REC MEAT

[7]

GOLL DE, 1964, J FOOD SCI, V29, P515

[8]

HARRISON DL, 1975, 28TH P ANN REC MEAT

[9]

KROPF DH, 1959, FOOD TECHNOL, V13, P1492

[10] LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .2. CHANGES IN ELECTROPHORETIC PATTERNS [J].

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