OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS

被引：4

作者：

BODRERO, KO

PEARSON, AM

MAGEE, WT

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & NUTR,E LANSING,MI 48824

[2] MICHIGAN STATE UNIV,DEPT ANIM HUSB,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04113.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：613 / 616

页数：4

共 13 条

[1]

BALDWIN RE, 1977, P RECIP MEAT C, V30, P131

[2] ON THE EXPERIMENTAL ATTAINMENT OF OPTIMUM CONDITIONS [J].

BOX, GEP ;

WILSON, KB .

JOURNAL OF THE ROYAL STATISTICAL SOCIETY SERIES B-STATISTICAL METHODOLOGY, 1951, 13 (01) :1-45

[3] RECENT DEVELOPMENTS IN FLAVOR OF MEAT [J].

CHANG, SS ;

PETERSON, RJ .

JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :298-305

[4]

CROCKER EC, 1948, FOOD RES, V13, P179

[5]

DWIVEDI B K, 1975, Critical Reviews in Food Technology, V5, P487

[6]

Herz K. O., 1970, Advances in Food Research, V18, P1, DOI 10.1016/S0065-2628(08)60367-5

[7]

KRAMLICH W. E., 1958, FOOD RES, V23, P567

[8] COMPARISON OF CHEMICAL COMPOSITION OF BOILED AND ROASTED AROMAS OF HEATED BEEF [J].

MACLEOD, G ;

COPPOCK, BM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (01) :113-117

[9] VOLATILE FLAVOR COMPONENTS OF BEEF BOILED CONVENTIONALLY AND BY MICROWAVE RADIATION [J].

MACLEOD, G ;

COPPOCK, BM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (04) :835-843

[10]

MACLEOD G, 1978, J FOOD SCI, V43, P145, DOI 10.1111/j.1365-2621.1978.tb09756.x

← 1 2 →