Effect of different fat level on microwave cooking properties of goat meat patties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0443-8.pdf
Reference28 articles.
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4. Berry BW (1998) Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state. J Food Sci 63:797–800
5. Berry BW, Wergin WP (1993) Modified pre-gelatinized potato starch in low-fat ground beef patties. J Muscle Foods 4:305–320
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