NUTRIENT QUALITY AND ACCEPTABILITY OF MECHANICALLY DEBONED MEAT

被引：0

作者：

KNIGHT, S ^{[1
]}

WINTERFELDT, EA ^{[1
]}

机构：

[1] OKLAHOMA STATE UNIV,DEPT FOOD NUTR & INST ADM,STILLWATER,OK 74074

来源：

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：501 / 504

页数：4

共 11 条

[1] DRAKE T. G. H., 1949, JOUR NUTRITION, V37, P369
[2] FIELD RA, 1976, FOOD TECHNOL-CHICAGO, V30, P38
[3] FRIED I, 1976, FOOD TECHNOL-CHICAGO, V30, P35
[4] FRONING GW, 1976, FOOD TECHNOL, V38, P50
[5] RADIOIRON TIME-DISTRIBUTION STUDIES AT VARIOUS AGES IN THE NORMAL MALE RAT
GARCIA, JF
[J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1957, 190 (01): : 31 - 36
[6] LUTWAK L, 1975, P MEAT IND RES C ARL, P63
[7] MARTIN RE, 1976, FOOD TECHNOL-CHICAGO, V30, P64
[8] 1977, MEAT PROCESSING, V16, P5
[9] 1976, FED REG 17560 0427, V41
[10] 1974, RECOMMENDED DIETARY