EFFECTS OF PHOSPHATE IN COMBINATION WITH NITRITE OR MAILLARD REACTION-PRODUCTS UPON WARMED-OVER FLAVOR IN PRECOOKED, RESTRUCTURED BEEF CHUCK ROASTS

被引：8

作者：

MANN, TF

REAGAN, JO

LILLARD, DA

CAMPION, DR

LYON, CE

MILLER, MF

机构：

[1] UNIV GEORGIA,DEPT ANIM & DAIRY SCI,ATHENS,GA 30602

[2] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

[3] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05127.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1431 / &

共 25 条

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