QUALITIES OF CHUNKED AND FORMED LAMB ROASTS

被引：10

作者：

BREWER, MS

FIELD, RA

WILLIAMS, JC

MILLER, GJ

CROSS, HR

SECRIST, JL

机构：

[1] UNIV WYOMING,DEPT HOME ECON,LARAMIE,WY 82071

[2] USA,NATICK RES & DEV CTR,FOOD ENGN LAB,ANIM PROD GRP,NATICK,MA 01760

[3] USDA ARS,ROMAN L HRUSKA US MEAT ANIM RES CTR,CLAY CTR,NE 68901

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14994.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1376 / 1379

页数：4

共 24 条

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[2]

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[3]

CROSS H R, 1978, Journal of Food Science, V43, P281, DOI 10.1111/j.1365-2621.1978.tb02285.x

[4] EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF [J].

CROSS, HR ;

BERRY, BW ;

NICHOLS, JE ;

ELDER, RS ;

QUICK, JA .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1507-1509

[5]

CROSS HR, 1977, J FOOD SCI, V39, P282

[6]

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[7]

FIELD RA, 1977, J ANIM SCI, V45, P1289

[8]

FIELD RA, 1976, FOOD TECHNOL-CHICAGO, V30, P38

[9]

FIELD RA, 1983, J TEXT STUD

[10]

FRANKE WC, 1973, THESIS RUTGERS U NEW

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