COMPOSITION AND PROTEIN EFFICIENCY RATIO OF PARTIALLY DEFATTED CHOPPED BEEF AND OF PARTIALLY DEFATTED BEEF FATTY TISSUE AND COMBINATIONS WITH SELECTED PROTEINS

被引：26

作者：

HAPPICH, ML

WHITMORE, RA

FEAIRHELLER, S

TAYLOR, MM

SWIFT, CE

NAGHSKI, J

BOOTH, AN

ALSMEYER, RH

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

[2] USDA,ARS,WESTERN REG RES CTR,BERKELEY,CA 94710

[3] USDA,ANIM & PLANT HLTH INSPECTION SERV,PROD STAND STAFF,WASHINGTON,DC 20250

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03729.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：35 / 39

页数：5

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DOWNING, FP .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1959, 36 (08) :319-321

[5]

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[6]

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[7]

KRAMER AJ, 1954, Patent No. 2697112

[8]

LITTLE TH, 1963, FOOD PROCESSING, V24, P60

[9]

LIU TY, 1971, J BIOL CHEM, V246, P2842

[10]

LUNDSTEDT LG, 1954, Patent No. 2697113

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