Quality of Broiled Beef Patties Supplemented with Wheat Germ Protein Flour
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14207.x/fullpdf
Reference14 articles.
1. Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties
2. FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES
3. Corn Germ Protein Flour as an Extender in Broiled Beef Patties
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