Color of cooked beef patties as influenced by formulation and final internal temperature

Food Research International

Volumn 30, Issue 7, 1997, Pages 473-478

  Berry, B W ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Cooked color; Formulation; Ground beef patties; Internal temperature; pH

Indexed keywords

BEEF; COLORIMETRY; COOKING; PH;

EID: 0031200846     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00023-4     Document Type: Article

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