CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS

被引：21

作者：

CROSS, HR ^{[1
]}

STANFIELD, MS ^{[1
]}

机构：

[1] USDA,ARS,MEAT SCI RES LAB,BELTSVILLE,MD 20705

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1257 / 1258

页数：2

共 8 条

[1] EFFECT OF FAT AND TEXTURED SOY PROTEIN-CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF
CROSS, HR
STANFIELD, MS
GREEN, EC
HEINEMEYER, JM
HOLLICK, AB
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1331 - 1332
[2] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[3] HUFFMAN DL, 1970, FOOD TECHNOL-CHICAGO, V24, P1418
[4] MANDIGO RW, 1974, RESTRUCTURED PORK DO, P11
[5] MANDIGO RW, 1975, 11TH P ANN MEAT IND
[6] SCHWARTZ WC, 1974, J ANIM SCI, V39, P973
[7] SCHWARTZ WC, 1975, THESIS U NEBRASKA
[8] Snedecor G.W., 1980, STAT METHODS