QUALITY FACTORS IN BEEF, PORK, AND LAMB COOKED BY MICROWAVES

被引：0
|
作者：
KORSCHGEN, BM [1 ]
BALDWIN, RE [1 ]
SNIDER, S [1 ]
机构：
[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65201
来源：
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1976年 / 69卷 / 06期
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
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页码：635 / 640
页数：6
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