Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system

✍ Scribed by M.Susan Brewer; Jan Novakofski

• Book ID: 117497409
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 288 KB
• Volume: 52
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(99)00028-5