MOISTURE AND MICROWAVE EFFECTS ON SELECTED CHARACTERISTICS OF TURKEY PECTORAL MUSCLES

被引：2

作者：

CREWS, GW

GOERTZ, GE

机构：

[1] UNIV TENNESSEE,COLL HOME ECON,DEPT FOOD SCI & INST ADM,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37916

来源：

关键词：

D O I：

10.3382/ps.0521496

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1496 / 1500

页数：5

共 9 条

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[3]

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[4]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[5]

LI JCR, 1964, STATISTICAL INFERENC

[6]

PAUL PC, 1964, 17 P REC MEAT C NAT, P202

RITCHEY, SJ .

[8] HEAT INDUCED CHANGES OF MOISTURE IN TURKEY MUSCLES [J].

ROGERS, PJ ;

GOERTZ, GE ;

HARRISON, DL .

[9]

WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P69