CHOLESTEROL CONTENT AND SENSORY ANALYSIS OF GROUND PORK AS INFLUENCED BY FAT LEVEL AND HEATING

被引：24

作者：

REITMEIER, CA

PRUSA, KJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14241.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：916 / 918

页数：3

共 11 条

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