EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS

被引：15

作者：

SCHOCK, DR

HARRISON, DL

ANDERSON, LL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12137.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：195 / &

相关论文

共 12 条

[1]

CLARK H. E., 1955, FOOD RES, V20, P35

[2]

CLARK RK, 1949, FOOD RES, V14, P221

[3]

COCHRAN WG, 1957, EXPT DESIGNS, P471

[4]

COCHRAN WG, 1957, EXPT DESIGNS, P449

[5]

HARRISON DL, 1949, FOOD TECHNOL-CHICAGO, V3, P284

[6]

HARRISON DL, 1943, THESIS IOWA STATE U

[7]

MILLER EM, 1965, FOOD TECHNOL-CHICAGO, V19, P94

[8]

PAUL P, 1952, FOOD RES, V17, P504

[9]

PAUL PAULINE C., 1955, FOOD RES, V20, P626

[10]

RAMSBOTTOM JM, 1945, FOOD RES, V10, P497