Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

✍ Scribed by B. W. BERRY

• Book ID: 108821655
• Publisher: Institute of Food Technologists
• Year: 1998
• Tongue: English
• Weight: 82 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb17903.x