Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat
E. S. TROUTT, M. C. HUNT, D. E. JOHNSON, J. R. CLAUS, C. L. KASTNER, D. H. KROPF, S. STRODAVolume:
57
Year:
1992
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1992.tb05416.x
File:
PDF, 651 KB
english, 1992