INFLUENCE OF RATE AND LENGTH OF COOKERY UPON PRODUCT ATTRIBUTES OF PRE-RIGOR AND POST-RIGOR BEEF

被引：5

作者：

RAY, EE ^{[1
]}

BERRY, BW ^{[1
]}

LOUCKS, LJ ^{[1
]}

LEIGHTON, EA ^{[1
]}

机构：

[1] US ARS,MEAT SCI RES LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10739.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：343 / &

共 16 条

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[4] EFFECTS OF ELECTRICAL-STIMULATION, BONING TIME AND COOKING METHOD ON BEEF ROASTS [J].

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[5]

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[7]

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[8]

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[9]

MONTGOMERY TH, 1977, J FOOD SCI, V43, P310

[10] EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS [J].

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