CHEMICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF PRECOOKED, RESTRUCTURED LAMB SHOULDER ROASTS AS INFLUENCED BY GRINDING METHOD, SALT LEVEL AND VACUUM MASSAGE TIME

被引：3

作者：

AHMED, PO ^{[1
]}

MILLER, MF ^{[1
]}

LYON, CE ^{[1
]}

REAGAN, JO ^{[1
]}

机构：

[1] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05953.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1198 / 1201

页数：4

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