Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15787.x/fullpdf
Reference22 articles.
1. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties;Berry;J. Food Sci.,1992
2. Effects of fat level and cooking method on sensory and texture properties of ground beef patties;Berry;J. Food Sci.,1984
3. Practice of Objective Texture Measurement
4. Nonmeat ingredients for low-fat ground beef patties;Bullock;J. Muscle Foods,1995
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