Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-fat Beefburgers

LWT

Volumn 33, Issue 3, 2000, Pages 234-238

  Dreeling, N ^a   Allen, P ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

beefburger; cooking method; Low fat; sensory assessment; texture assessment

Indexed keywords

EID: 0009225979     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0649     Document Type: Article

References (15)

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