EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 163-167
- https://doi.org/10.1111/j.1365-2621.1980.tb02567.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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