1. B.W. Berry, 1991 . Report to AMS, USDA on evaluations of a second production of four formulations of lean beef patties (10% fat) selected for testing in the National School Lunch Program. Meat Sci. Res. Lab., ARS, USDA, Beltsville, MD.
2. B.W. Berry, 1991 . Report to AMS, USDA on evaluations of lean beef patties (10% fat) for future procurement and use in the National School Lunch Program. Meat Sci. Res. Lab., ARS, USDA. Washington, DC.
3. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties