Patty Formation Method, Thickness and Weight Effects on Properties of Cooked Low-Fat Beef Patties

Liu, M.N.; Berry, B.W.

Journal of Muscle Foods 9(3): 243-256

1998


DOI: 10.1111/j.1745-4573.1998.tb00658.x
Accession: 070291696

Download citation:  
Text
  |  
BibTeX
  |  
RIS

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