Microbial Quality of Hot‐Processed Frozen Ground Beef Patties Processed After Various Holding Times
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 488-490
- https://doi.org/10.1111/j.1365-2621.1981.tb04892.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The effects of formulation and freezing rate on the microstructure and quality of ground beef pattiesPublished by Iowa State University ,2018
- BACTERIOLOGICAL COMPARISONS OF HOT PROCESSED AND NORMALLY PROCESSED HAMS1Journal of Milk and Food Technology, 1965