PROPERTIES OF RESTRUCTURED PORK PATTIES AS AFFECTED BY COOKING METHOD, FROZEN STORAGE AND REHEATING METHOD

被引：7

作者：

CAMPBELL, JF ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07379.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1648 / 1651

页数：4

共 26 条

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KWON, TW
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 664 - &
[4] BOWERS JA, 1970, MICROW ENERG APPL NE, V3, P3
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[6] CHESNEY MS, 1973, THESIS U NEBRASKA
[7] DAHLINGER E L, 1954, J Am Diet Assoc, V30, P362
[8] DECAREAU RV, 1971, MICROWAVE ENERGY APP, V4, P9
[9] EFFECT OF ELECTRONIC, CONVECTION AND CONVENTIONAL OVEN ROASTING ON ACCEPTABILITY OF PORK LOIN ROASTS
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COSTELLO, W
SCHNEIDER, KC
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1076 - 1077
[10] FUNK K, 1966, J AM DIET ASSOC, V48, P404