TURKEY QUALITY AS AFFECTED BY OVENS OF VARYING ENERGY COSTS

被引：6

作者：

MCNEIL, M ^{[1
]}

PENFIELD, MP ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT NUTR & FOOD SCI,KNOXVILLE,TN 37996

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14915.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：853 / 855

页数：3

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[10] EFFECTS OF END-POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANS [J].

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