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Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties

✍ Scribed by Suzanne M. Ryan; Mark Seyfert; Melvin C. Hunt; Richard A. Mancini

Book ID: 108826618
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 100 KB
Volume: 71
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2006.tb15620.x

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