Relationships Among Chemical, Cooking and Color Properties of Beef Patties Cooked to Four Internal Temperatures

Berry, B.W.; Lyon, B.G.; Soderberg, D.; Clinch, N.

Journal of Muscle Foods 12(3): 219-236

2001


DOI: 10.1111/j.1745-4573.2001.tb00690.x
Accession: 070291442

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