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EFFECTS OF PATTY PERFORATION DURING PROCESSING AND “COOK AND HOLD” PROCEDURES ON PROPERTIES OF LOW-FAT BEEF PATTIES

✍ Scribed by B.W. BERRY; M.N. LIU

Book ID: 111336343
Publisher: John Wiley and Sons
Year: 1998
Weight: 659 KB
Volume: 10
Category: Article
ISSN: 1524-8275
DOI: 10.1111/j.1745-4506.1998.tb00146.x

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