Fat, moisture, and protein in “ground beef” and ground chuck
- 22 November 1974
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 65 (5) , 545-547
- https://doi.org/10.1016/s0002-8223(21)14278-6
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A Study in Baton Rouge, Louisiana: Ground Beef Quality at the Retail LevelJournal of the American Dietetic Association, 1971
- Eating Quality, Nutritive Value, and Cost of Ground Round and HamburgerJournal of the American Dietetic Association, 1967
- Fat Content, Yield, and Palatability of Ground BeefJournal of the American Dietetic Association, 1961
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955