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Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

✍ Scribed by B. W. BERRY

Book ID: 108818564
Publisher: Institute of Food Technologists
Year: 1992
Tongue: English
Weight: 693 KB
Volume: 57
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1992.tb08037.x

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