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RELATIONSHIPS AMONG CHEMICAL, COOKING AND COLOR PROPERTIES OF BEEF PATTIES COOKED TO FOUR INTERNAL TEMPERATURES

✍ Scribed by B.W. BERRY; B.G. LYON; D. SODERBERG; N. CLINCH

Book ID: 111343775
Publisher: John Wiley and Sons
Year: 2001
Tongue: English
Weight: 974 KB
Volume: 12
Category: Article
ISSN: 1046-0756
DOI: 10.1111/j.1745-4573.2001.tb00690.x

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