EFFECT OF STORAGE AND COOKING ON QUALITIES OF LOIN AND TOP-ROUND STEAKS

被引：28

作者：

LAW, HM

YANG, SP

MULLINS, AM

FIELDER, MM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb00853.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

收藏

页码：637 / +

页数：1

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