✦ LIBER ✦

Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage

✍ Scribed by KALEEN K. KREGEL; KENNETH J. PRUSA; KARLA V. HUGHES

Book ID: 108811547
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 582 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb13073.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cholesterol Content and Sensory Analysis

Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating

✍ C. A. REITMEIER; K. J. PRUSA 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 400 KB

ffect of Initial Fat Level and Cooking M

ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties

✍ LISA M. HOELSCHER; J.W. SAVELL; JENI M. HARRIS; H.R. CROSS; K.S. RHEE 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 382 KB

Fat and Cholesterol Content of Beef Patt

Fat and Cholesterol Content of Beef Patties as Affected by Supercritical CO2 Extraction

✍ J.W. KING; J.H. JOHNSON; W.L. ORTON; F.K. MCKEITH; P.L O'CONNOR; J. NOVAKOFSKI; 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 599 KB

Physical and Sensory Characteristics of

Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature

✍ D. B. GRIFFIN; J. W. SAVELL; G. C. SMITH; K. D. LIND; D. E. GALLOWAY 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 327 KB

Changes in Amino Nitrogen, Total Soluble

Changes in Amino Nitrogen, Total Soluble Nitrogen and TCA- Soluble Nitrogen Content of Beef as Influenced by Pre-irradiation Heating, Irradiation Level and Storage at 34° F

✍ FLORDELIZA R. BAUTISTA; ROBERT H. THOMPSON; R. F. CAIN 📂 Article 📅 1961 🏛 Institute of Food Technologists 🌐 English ⚖ 500 KB

Plasma Protein and Soy Fiber Content Eff

Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

✍ S. Cofrades; M.A. Guerra; J. Carballo; F. Fernández-Martín; F. Jiménez Colmenero 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 249 KB