INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 842-844
- https://doi.org/10.1111/j.1365-2621.1978.tb02435.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Consumer Acceptance of Beef Patties Containing Soy ProteinJournal of Animal Science, 1977
- Bacteriological Quality of Ingredients Used in Ground Beef ManufactureJournal of Animal Science, 1977
- Bacteriological Survey of Raw Beef Patties Produced at Establishments Under Federal InspectionApplied Microbiology, 1975
- Bacteriological Survey of Raw Beef Patties Produced at Establishments Under Federal InspectionApplied Microbiology, 1975
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960