Author:
BLACKMER D. S.,MANDIGO R. W.,EILERT S. J.,CALKINS C. R.,OSBURN W. N.
Reference26 articles.
1. AMSA., 1983 . Guidelines for sensory, physical and chemical measurements in ground beef . Committee on Guidelines for Cookery and Sensory Evaluation of Processed Meats. Proc. Recip. Meats Conf. 36 , 221 -228 . American Meat Science Association, Chicago.
2. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
3. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties
4. Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献