CONSUMER PREFERENCE FOR PORK LOIN ROASTS COOKED TO 160-DEGREES-F AND 185-DEGREES-F

被引：0

|

作者：

MCCOMBER, DR ^{[1
]}

CLARK, R ^{[1
]}

COX, DF ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT STAT,AMES,IA 50011

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1990年 / 90卷 / 12期

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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：

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页码：1718 / 1719

页数：2

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[2] PHASE EQUILIBRIA IN HYDROCARBON SYSTEMS - PHASE BEHAVIOR IN THE METHANE-NORMAL-BUTANE-DECANE SYSTEM AT 160-DEGREES-F
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[4] CONSUMER RESPONSES TO PORK LOIN CHOPS WITH DIFFERENT DEGREES OF MUSCLE QUALITY IN 2 WESTERN CANADIAN CITIES
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[8] SYNERGISTIC SOLVENT-EXTRACTION OF SOME 4F ELEMENTS FROM MOLTEN ALKALI NITRATES AT 160 DEGREES C
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