PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND BEEF PATTIES
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2), 168-170
- https://doi.org/10.1111/j.1365-2621.1980.tb02568.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEINJournal of Food Science, 1979
- EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEFJournal of Food Science, 1978
- OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIESJournal of Food Science, 1978
- CONSUMER DISCRIMINATION OF PORK COLOR AT THE MARKET PLACEJournal of Food Science, 1978
- EFFECT OF METHOD OF COMMlNUTlON (FLAKE-CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIESJournal of Food Science, 1977
- EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGEJournal of Food Science, 1976
- EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIESJournal of Food Science, 1976
- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
- Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatmentJournal of the Science of Food and Agriculture, 1964