Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

Berry, B.W.; Stiffler, D.M.

Journal of Food Science 46(4): 1103-1106

1981


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb03000.x
Accession: 061621075

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