✦ LIBER ✦

Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid Composites

✍ Scribed by G.A. Garzon; F.K. Mckeith; J.P. Gooding; F.C. Felker; D.E. Palmquist; M.S. Brewer

Book ID: 108825042
Publisher: Institute of Food Technologists
Year: 2003
Tongue: English
Weight: 131 KB
Volume: 68
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2003.tb07017.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SENSORY CHARACTERISTICS OF LOW-FAT GROUN

SENSORY CHARACTERISTICS OF LOW-FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL-LESS BARLEY

✍ J.M. BOND; M.J. MARCHELLO; W.D. SLANGER 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 558 KB

PHYSICAL, CHEMICAL, AND SHELF-LIFE CHARA

PHYSICAL, CHEMICAL, AND SHELF-LIFE CHARACTERISTICS OF LOW-FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL-LESS BARLEY

✍ J.M. BOND; M.S. MARCHELLO; W.D. SLANGER 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 743 KB

Physical and Sensory Characteristics of

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

✍ M. F. MILLER; M. K. ANDERSEN; C. B. RAMSEY; J. O. REAGAN 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 456 KB

EFFECTS OF FORMULATION AND COOKING METHO

EFFECTS OF FORMULATION AND COOKING METHOD ON PROPERTIES OF LOW-FAT BEEF PATTIES

✍ B.W. BERRY 📂 Article 📅 1997 🏛 John Wiley and Sons ⚖ 800 KB

Evaluating the Cooking and Chemical Char

Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties

✍ Jeanette M. Kirchner; Lisa C. Beasley; Kerri B. Harris; Jeffrey W. Savell 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 118 KB

Ground beef patties (n"504), manufactured to contain 5, 10 or 15% fat, were evaluated to determine the e!ects of preparation, storage and cooking methods, and degree of doneness on cholesterol, total lipid, protein, moisture, and energy content. Di!erences between fresh, handmade patties and frozen,

Storage stability of low-fat beef frankf

Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

✍ Kezban Candogan; Nuray Kolsarici 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 123 KB