✦ LIBER ✦

EFFECTS OF END-POINT TEMPERATURE AND FAT LEVEL ON THE RESIDUAL CHOLESTEROL IN GROUND BEEF PATTIES

✍ Scribed by L.L. HUSKEY; H.G. BROWN; P.K. LEWIS JR.; A.H. BROWN JR.; Z.B. JOHNSON; J.L. PERKINS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

EFFECTS OF FAT LEVEL AND SOURCE ON THE C

✍ H. R. CROSS; B. W. BERRY; L. H. WELLS 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 376 KB

EFFECTS of FAT-SUBSTITUTES, FAT LEVELS a

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

Effect of varying salt and fat levels on

✍ Brian D. Tobin; Maurice G. O'Sullivan; Ruth M. Hamill; Joseph P. Kerry 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 253 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