A COMPARISON OF FLAVOR AND TEXTURE PROFILES FOR LAMB LEG ROASTS FROM 3 DIFFERENT GEOGRAPHICAL SOURCES

被引：20

作者：

JEREMIAH, LE

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 05期

关键词：

D O I：

10.1016/S0315-5463(88)71027-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：471 / 476

页数：6

共 27 条

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[2]

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[5]

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JOURNAL OF FOOD SCIENCE, 1976, 41 (03) :633-635

[8] EFFECT ON MEAT FLAVOR OF PERIOD OF FEEDING A PROTECTED LIPID SUPPLEMENT TO LAMBS [J].

PARK, RJ ;

FORD, AL ;

RATCLIFF, D .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1217-1221

[9] FLAVOR DIFFERENCES IN MEAT FROM LAMBS GRAZED ON LUCERNE (MEDICAGO-SATIVA) OF PHALARIS (PHALARIS-TUBEROSA) PASTURES [J].

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JOURNAL OF AGRICULTURAL SCIENCE, 1972, 78 (FEB) :47-&

[10] STUDY OF SWEET FLAVOR IN LAMB PRODUCED BY FEEDING PROTECTED SUNFLOWER SEED [J].

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