✦ LIBER ✦

Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

✍ Scribed by B.W. BERRY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Fat Level and Freezing Temperature Affec

✍ B.W. BERRY 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 609 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 SOURCE ON THE C

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

Thawing Prior to Cooking Affects Sensory

✍ M.E. Bigner-George; B.W. Berry 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 131 KB

Sensory, Shear, and Cooking Properties o

✍ E.T. Anderson; B.W. Berry 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 123 KB

Effects of Electrical Stimulation, Bonin

✍ B. W. BERRY; D. M. STIFFLER 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 542 KB