Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color

Berry, B.W.; Bigner George, M.E.

Journal of Animal Science 77(Suppl 1): 91

1999


ISSN/ISBN: 0021-8812
DOI: 10.1111/j.1745-4573.1999.tb00398.x
Accession: 035571588

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Article/Abstract emailed within 0-6 h
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color