Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 832-833
- https://doi.org/10.1111/j.1365-2621.1986.tb13943.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Meat Flavor Chemistry, Flavor Studies on Beef and PorkJournal of Agricultural and Food Chemistry, 1960
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955