The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

✍ Scribed by N. Dreeling; P. Allen; F. Butler

• Book ID: 108823873
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 87 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb10692.x