Cooked color of patties processed from various combinations of normal or high pH beef and lean finely textured beef

Journal of Muscle Foods

Volumn 8, Issue 3, 1997, Pages 287-299

  Van Laack, Riëtte L J M ^a,b   Berry, B W ^a   Solomon, M B ^a,c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031231659     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1997.tb00633.x     Document Type: Article

References (17)

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