EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF

✍ Scribed by B.W. BERRY; K.F. LEDDY

• Book ID: 111341308
• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 653 KB
• Volume: 11
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.1988.tb00876.x