LIPID OXIDATION IN GROUND-BEEF PATTIES AS AFFECTED BY TIME-TEMPERATURE AND PRODUCT PACKAGING PARAMETERS

被引：32
作者：
BHATTACHARYA, M
HANNA, MA
MANDIGO, RW
机构：
[1] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68583
[2] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583
[3] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb08938.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：714 / 717
页数：4
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