✦ LIBER ✦

RELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIES

✍ Scribed by J. JU; G.S. MITTAL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS of FAT-SUBSTITUTES, FAT LEVELS a

✍ J. JU; G.S. MITTAL 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 967 KB

Low Fat Level Effects on Sensory, Shear,

✍ B. W. BERRY 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 693 KB

Physical and Sensory Characteristics of

✍ M. F. MILLER; M. K. ANDERSEN; C. B. RAMSEY; J. O. REAGAN 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 456 KB

Fat Level and Freezing Temperature Affec

✍ B.W. BERRY 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 609 KB

EFFECTS OF FAT LEVEL AND SOURCE ON THE C

✍ H. R. CROSS; B. W. BERRY; L. H. WELLS 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 376 KB

ffect of Initial Fat Level and Cooking M

✍ LISA M. HOELSCHER; J.W. SAVELL; JENI M. HARRIS; H.R. CROSS; K.S. RHEE 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 382 KB