Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties
Berry, B.W.
Journal of Food Science 57(3): 537-540
1992
ISSN/ISBN: 0022-1147 Accession: 076445755
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Related References
Berry, B.W. 1992: Low fat level effects on sensory shear cooking and chemical properties of ground beef patties Journal of Food Science 57(3): 537-540, 574Cross, H.R.; Berry, B.W.; Wells, L.H. 1980: Effects of fat level and source on the chemical sensory and cooking properties of ground beef patties Journal of Food Science 45(4): 791-793
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