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

[11] EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS [J].

SCHOCK, DR ;

HARRISON, DL ;

ANDERSON, LL .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :195-&

[12]

TAKI GH, 1965, THESIS U FLORIDA GAI

[13] OXIDATIVE STABILITY AND TEXTURAL QUALITY OF RESTRUCTURED BEEF ROASTS AS AFFECTED BY ENDPOINT COOKING TEMPERATURES, STORAGE AND THE INCORPORATION OF SURIMI [J].

TANCHOTIKUL, U ;

GODBER, JS ;

ARGANOSA, GA ;

MCMILLIN, KW ;

SHAO, KP .

JOURNAL OF FOOD SCIENCE, 1989, 54 (02) :280-283

[14] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

TARLADGIS, BG ;

WATTS, BM ;

YOUNATHAN, MT ;

DUGAN, L .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) :44-48

[15]

TIMS MJ, 1958, FOOD TECHNOL-CHICAGO, V12, P240

[16] EFFECT OF TOTAL LIPIDS AND PHOSPHOLIPIDS ON WARMED-OVER FLAVOR IN RED AND WHITE MUSCLE FROM SEVERAL SPECIES AS MEASURED BY THIOBARBITURIC ACID ANALYSIS [J].

WILSON, BR ;

PEARSON, AM ;

SHORLAND, FB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (01) :7-11

[17]

YOUNATHAN MARGARET TIMS, 1959, FOOD RES, V24, P728, DOI 10.1111/j.1365-2621.1959.tb17326.x

[18]

1985, SAS STAT GUIDE PERSO

← 1 2 →