Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4) , 1103-1106
- https://doi.org/10.1111/j.1365-2621.1981.tb03000.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSESJournal of Food Science, 1979
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- Multiple Range and Multiple F TestsPublished by JSTOR ,1955