✦ LIBER ✦

PROPERTIES OF BEEF PATTIES COOKED TO ELEVATED INTERNAL TEMPERATURES AS A MEANS OF REDUCING PINK COLOR

✍ Scribed by B.W. BERRY; M.E. BIGNER-GEORGE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

RELATIONSHIPS AMONG CHEMICAL, COOKING AN

✍ B.W. BERRY; B.G. LYON; D. SODERBERG; N. CLINCH 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 974 KB

Color of cooked beef patties as influenc

✍ B.W. Berry 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 716 KB