EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS

被引：68

作者：

FLYNN, AW ^{[1
]}

BRAMBLETT, VD ^{[1
]}

机构：

[1] PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12544.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：631 / 633

页数：3

共 22 条

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[9] PORK QUALITY .2. PHYSICAL, CHEMICAL AND ORGANOLEPTIC RELATIONSHIPS IN FRESH PORK [J].

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[10] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .2. INTRAMUSCULAR FAT [J].

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