Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3) , 861-862
- https://doi.org/10.1111/j.1365-2621.1991.tb05401.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef PattiesJournal of Food Science, 1987
- Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and StorageJournal of Food Science, 1986
- Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground BeefJournal of Food Science, 1985
- Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and FatJournal of Food Science, 1983