OXIDATIVE STABILITY OF RESTRUCTURED BEEF ROASTS AS AFFECTED BY COOKING TEMPERATURE

被引：5

作者：

ARGANOSA, GC

GODBER, JS

TANCHOTIKUL, U

MCMILLIN, KW

SHOA, KP

机构：

[1] LOUISIANA STATE UNIV, LOUISIANA AGR EXPT STN, DEPT FOOD SCI, BATON ROUGE, LA 70803 USA

[2] LOUISIANA STATE UNIV, LOUISIANA AGR EXPT STN, DEPT CHIYODA KU, BATON ROUGE, LA 70803 USA

[3] LOUISIANA STATE UNIV, LOUISIANA AGR EXPT STN, DEPT EXPTL STAT, BATON ROUGE, LA 70803 USA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07946.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1072 / 1073

页数：2

共 18 条

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