THE EFFECTS OF COLORED TEXTURED SOYBEAN PROTEIN (TSP) ON SENSORY AND PHYSICAL ATTRIBUTES OF GROUND BEEF PATTIES
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2002.tb00337.x/fullpdf
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3. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
4. Sensory, shear force and cooking properties of commercially processed ground beef patties
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