MICROWAVE AND CONVENTIONAL PRE-COOKING OF HOT AND COLD PROCESSED PORK LOINS

被引：18

作者：

MONTGOMERY, TH ^{[1
]}

RAMSEY, CB ^{[1
]}

LEE, RW ^{[1
]}

机构：

[1] TEXAS TECH UNIV,DEPT ANIM SCI,LUBBOCK,TX 79409

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01488.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：310 / 315

页数：6

共 22 条

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