Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties
- 1 May 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3) , 870-875
- https://doi.org/10.1111/j.1365-2621.1984.tb13231.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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