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

页码：714 / 717

页数：4

共 29 条

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[18] PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEF
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[19] LIPID OXIDATION IN MEAT AND MEAT PRODUCTS - REVIEW
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[20] LOVE JD, 1985, FOOD TECHNOL, V37, P116

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