Nutrient composition and sensory attributes of cooked ground beef: Effects of fat content, cooking method, and water rinsing
- 1 November 1992
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 92 (11), 1367-1371
- https://doi.org/10.1016/s0002-8223(21)00899-3
Abstract
No abstract availableKeywords
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