Characteristics of low- and high-fat beef patties: Effect of high hydrostatic pressure

Journal of Food Protection

Volumn 60, Issue 1, 1997, Pages 48-53

  Carballo, J ^a   Fernandez, P ^a   Carrascosa, A V ^b   Solas, M T ^c   Colmenero, F Jimenez ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

beef patties; fat content; High pressure

Indexed keywords

EID: 0031059297     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.1.48     Document Type: Article

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