Effects of fat-substitutes, fat levels and cooking methods on the quality of beef patties

Journal of Food Processing and Preservation

Volumn 23, Issue 2, 1999, Pages 87-107

  Ju, J ^a   Mittal, G S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033243183     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00372.x     Document Type: Article

References (18)

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11. McCORMICK, R.J., KINSMAN, D.M., RIESEN, J.W. and TAKI, G.H. 1981. A comparison of microwave and conventional cookery of ground beef and ribeye steaks. Proc. Europ. Meat Res. Conf. E13 2, 550-552.
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