OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES

被引：19

作者：

CROSS, HR ^{[1
]}

STANFIELD, MS ^{[1
]}

FRANKS, WJ ^{[1
]}

机构：

[1] USDA,FSQS,WASHINGTON,DC 20250

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02531.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1510 / 1513

页数：4

共 14 条

[1] BURRILL LM, 1962, FOOD TECHNOL-CHICAGO, V16, P145
[2] EFFECT OF QUALITY GRADE AND CUT FORMULATION ON PALATABILITY OF GROUND BEEF PATTIES
CROSS, HR
GREEN, EC
STANFIELD, MS
FRANKS, WJ
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (01) : 9 - 11
[3] CROSS HR, 1978, FOOD TECHNOL, V32
[4] DRAPER N, 1966, APPLIED REGRESSION A
[5] KELLEY RF, 1960, 57TH P ASS SO AGR WO, P84
[6] KULWICH R, 1963, FOOD TECHNOL, V17, P2
[7] Lehman K. B., 1907, ARCH HYG, V63, P134
[8] SCHULTZ HH, 1957, 10TH P REC MEAT C NA
[9] Segars R. A., 1975, Journal of Texture Studies, V6, P211, DOI 10.1111/j.1745-4603.1975.tb01249.x
[10] SMITH G C, 1973, Journal of Texture Studies, V4, P196, DOI 10.1111/j.1745-4603.1973.tb00664.x