Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb08335.x/fullpdf
Reference32 articles.
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3. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties;Berry;J Food Sci,1993
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