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
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
收藏
页码:1072 / 1073
页数:2
相关论文
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