Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics
Blackmon, Terronica, Miller, Rhonda K., Kerth, Chris, Smith, Stephen B.Volume:
103
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2015.01.004
Date:
May, 2015
File:
PDF, 282 KB
english, 2015