FLAVOR, COLOR, AND OTHER CHARACTERISTICS OF BEEF LONGISSIMUS MUSCLE HEATED TO 7 INTERNAL TEMPERATURES BETWEEN 55-DEGREES-C AND 85-DEGREES-C

被引：38

作者：

BOWERS, JA ^{[1
]}

CRAIG, JA ^{[1
]}

KROPF, DH ^{[1
]}

TUCKER, TJ ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06668.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：533 / 536

页数：4

共 20 条

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[J]. POULTRY SCIENCE, 1965, 44 (03) : 789 - &
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (08) : 931 - 938
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[8] DRAUDT HN, 1969, P RECIP MEAT C, V22, P180
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[10] FLORES HA, 1985, COMMUNICATION