QUALITY OF FROZEN BONELESS TURKEY ROASTS PRECOOKED TO DIFFERENT INTERNAL TEMPERATURES

被引：0

作者：

CASH, DB

CARLIN, AF

机构：

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1477 / &

共 8 条

[1]

AUGUSTINE GM, 1962, J AM DIET ASSOC, V41, P443

[2] EFFECT OF COOKING METHOD AND SKEWERS ON QUALITY OF TURKEY ROLLS [J].

BOWERS, JR ;

GOERTZ, GE ;

FRY, JL .

[3]

CARLIN AF, 1959, FOOD TECHNOL-CHICAGO, V13, P557

[4]

KESKINEL A, 1964, FOOD TECHNOL-CHICAGO, V18, P223

[5]

MARQUESS CG, 1963, FOOD TECHNOL-CHICAGO, V17, P1582

[6]

PRIVETT OS, 1955, FOOD TECHNOL-CHICAGO, V9, P347

[7]

TARLADGIS BC, 1960, J AM OIL CHEM SOC, V36, P44

[8]

VELICER JS, 1966, THESIS IOWA STATE U