EFFECT OF MUSCLE TYPE AND MIXING TIME ON SECTIONED AND FORMED BEEF STEAKS

被引：26

作者：

BOOREN, AM ^{[1
]}

MANDIGO, RW ^{[1
]}

OLSON, DG ^{[1
]}

JONES, KW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04458.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1665 / &

共 19 条

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[2] [Anonymous], 1975, OFFICIAL METHODS ANA
[3] Barr A. J, 1976, USERS GUIDE SAS 76
[4] BOOREN AM, 1979, 71ST P ANN M AM SOC
[5] BOOREN AM, 1981, J FOOD SCI, V46
[6] CAPORASO F, 1978, J FOOD SCI, V43, P1041, DOI 10.1111/j.1365-2621.1978.tb02488.x
[7] CHESNEY MS, 1973, THESIS U NEBRASKA LI
[8] DALTON LM, 1979, THESIS U NEBRASKA LI
[9] RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK
HUFFMAN, DL
CORDRAY, JC
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1564 - &
[10] KROPF DH, 1971, 398 KANS STAT U DEP