Fat Content, Yield, and Palatability of Ground Beef

• 1 October 1961
• journal article
• research article
• Published by Elsevier in Journal of the American Dietetic Association
• Vol. 39  (4) , 317-320
• https://doi.org/10.1016/s0002-8223(21)15553-1

Abstract

Keywords

• FATS/CHEMISTRY
• MEAT/CHEMISTRY