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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[12] PAUL PC, 1956, B MICH AGR EXP STA, V256
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MANDIGO, RW
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1641 - 1645
[14] Snedecor G.W., 1980, STAT METHODS
[15] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[16] USE OF REFLECTANCE SPECTROPHOTOMETRY FOR ASSAY OF RAW MEAT PIGMENTS
STEWART, MR
ZIPSER, MW
WATTS, BM
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (03) : 464 - &
[17] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS
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YOUNATHAN, MT
DUGAN, L
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48
[18] Van den Oord A. H., 1971, J FOOD TECHNOL, V6, P1
[19] [No title captured]