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ArticleJ-GLOBAL ID:200902000183573502整理番号:90A0665736

Influence of steak temperature at the beginning of broiling on palatability, shear and cooking properties of beef loin steaks differing in marbling.

霜降りの程度が異なる牛肉ロインステーキのし好性,せん断力,加熱特性に対するブロイリング開始時のステーキ温度の影響

著者:BERRY B W(Beltsville Agriculture Research Center‐East, U.S. Dep., MD)、LEDDY K F(FSIS, USDA, Washington, D.C.)
資料名:J Foodserv Syst 巻:5 号:4 ページ:287-298
発行年:1990年
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