牛腩腰肉烤牛肉：等级和终点温度对适口性及烹饪损失的影响 - Suppr

Top round beef roasts: effect of grade and end point temperature on palatability and cooking losses.

Hemphill M M, Fukuda K, Morris M, Harrison D L

Hospitals. 1966 Dec 16;40(24):92-9.

Abstract

摘要

Hospitals. 1966 Dec 16;40(24):92-9.

J Am Diet Assoc. 1980 Oct;77(4):455-9.

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J Am Diet Assoc. 1983 Nov;83(5):560-3.

J Am Diet Assoc. 1959 Jun;35(6):569-73.

J Am Diet Assoc. 1966 Mar;48(3):204-9.

J Am Diet Assoc. 1960 Apr;36:341-5.

J Am Diet Assoc. 1963 Oct;43:353-6.

J Am Diet Assoc. 1982 Oct;81(4):439-44.

J Am Diet Assoc. 1974 Aug;65(2):155-60.

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