PHYSICAL, CHEMICAL, AND SHELF-LIFE CHARACTERISTICS OF LOW-FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL-LESS BARLEY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2001.tb00298.x/fullpdf
Reference32 articles.
1. AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF-SOY BLENDS
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
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