EFFECT OF COOKING ON CHOLESTEROL CONTENT OF PATTIES CONTAINING DIFFERENT AMOUNTS OF BEEF, TEXTURED SOY PROTEIN AND FAT

被引：20

作者：

RHEE, KS

SMITH, GC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14844.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：268 / 269

页数：2

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