EFFECT OF MUSCLE TYPE AND MIXING TIME ON SECTIONED AND FORMED BEEF STEAKS

被引：26

作者：

BOOREN, AM ^{[1
]}

MANDIGO, RW ^{[1
]}

OLSON, DG ^{[1
]}

JONES, KW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04458.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1665 / &

共 19 条

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[2]

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[3]

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[4]

BOOREN AM, 1979, 71ST P ANN M AM SOC

[5]

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[6]

CAPORASO F, 1978, J FOOD SCI, V43, P1041, DOI 10.1111/j.1365-2621.1978.tb02488.x

[7]

CHESNEY MS, 1973, THESIS U NEBRASKA LI

[8]

DALTON LM, 1979, THESIS U NEBRASKA LI

[9] RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK [J].

HUFFMAN, DL ;

CORDRAY, JC .

[10]

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