Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat
- 1 January 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (1) , 25-29
- https://doi.org/10.1111/j.1365-2621.1992.tb05416.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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