SENSORY AND COOKING PROPERTIES OF BEEF STEAKS AND ROASTS COOKED WITH AND WITHOUT EXTERNAL FAT

被引：16

作者：

COLEMAN, ME

RHEE, KS

CROSS, HR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10171.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：34 / &

共 14 条

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[9]

[No title captured]

[10]

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