Sensory, shear force and cooking properties of commercially processed ground beef patties
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference15 articles.
1. Consumer response to restructured beef steaks processed to have varying levels of connective tissue;Berry;J. Food Qual.,1988
2. Effect of sample numbers on the sensory acuity of a trained ground beef texture panel;Bohnenkamp;J. Sensory Stud.,1987
3. Effect of desinewing versus grinding on textural properties of beef;Cross;J. Food Sci.,1978
4. Effect of quality grade and cut formulation on the palatability of ground beef patties;Cross;J. Food Sci.,1976
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