Effect of varying salt and fat levels on the sensory quality of beef patties-Reference-Cited by-同舟云学术

Effect of varying salt and fat levels on the sensory quality of beef patties

Published:2012-08 Issue:4 Volume:91 Page:460-465
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Tobin Brian D.,O'Sullivan Maurice G.,Hamill Ruth M.,Kerry Joseph P.

Funder

Irish Food Industry Research Measure

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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5. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study;Bostian;Journal of the Association of Official Analytical Chemists,1985

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