INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES

✍ Scribed by J. G. SEBRANEK; P. N. SANG; R. E. RUST; D. G. TOPEL; A. A. KRAFT

• Book ID: 108803224
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 520 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02435.x