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Effect of varying salt and fat levels on the sensory quality of beef patties

✍ Scribed by Brian D. Tobin; Maurice G. O'Sullivan; Ruth M. Hamill; Joseph P. Kerry

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of varying salt and fat levels on

✍ Tobin, Brian D.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P. 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 442 KB

EFFECT OF SALT AND TEXTURED SOY LEVEL ON

✍ CAROL GARDZE; JANE A. BOWERS; JEAN F. CAUL 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 592 KB

EFFECTS of FAT-SUBSTITUTES, FAT LEVELS a

✍ J. JU; G.S. MITTAL 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 967 KB

BEEF PATTIES: THE EFFECT OF TEXTURED SOY

✍ S. R. DRAKE; L. C. HINNERGARDT; R. A. KLUTER; P. A. PRELL 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 384 KB

Low Fat Level Effects on Sensory, Shear,

✍ B. W. BERRY 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 693 KB

Effects of Fat Level and Cooking Method

✍ B. W. BERRY; K. F. LEDDY 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 767 KB