COOKING OF BEEF BY OVEN ROASTING - STUDY OF HEAT AND MASS-TRANSFER

被引：51

作者：

BENGTSSON, NE ^{[1
]}

JAKOBSSON, B ^{[1
]}

DAGERSKOG, M ^{[1
]}

机构：

[1] SIK,SWEDISH FOOD INST,S-40021 GOTEBORG 16,SWEDEN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14386.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1047 / 1053

页数：7

共 26 条

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BRUSSET, H ;

LONCIN, M .

[4]

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[5]

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[6]

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[7]

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[8]

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[9]

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[10]

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