Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13231.x/fullpdf
Reference22 articles.
1. B.W. Berry, and K.F. Leddy, 1984 . Beef patty composition: Effects of fat and cooking . J. Amer. Diet. Assn. (In press).
2. EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF
3. GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
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