EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4), 791-794
- https://doi.org/10.1111/j.1365-2621.1980.tb07450.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKETJournal of Food Science, 1974
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- Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.Analytical Chemistry, 1963