MOISTURE, FAT AND CHOLESTEROL CONTENT OF SOME RAW, BARBECUED AND COOKED ORGAN MEATS OF BEEF AND MUTTON

被引：11

作者：

MUSTAFA, FA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10225.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：270 / 271

页数：2

共 11 条

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[4]

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[5]

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[6]

PRICE JF, 1978, SCI MEAT MEAT PRODUC

[7]

SOKOLV AA, 1970, TECHNOLOGY MEAT MEAT

[8]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[9]

Tietz N. W, 1976, FUNDAMENTALS CLIN CH

WEIR, WC ;

CLIFFORD, AJ .