Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color

Journal of Muscle Foods

Volumn 10, Issue 3, 1999, Pages 215-230

  Berry, B W ^a,b   Bigner George, M E ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033417995     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00398.x     Document Type: Article

References (27)

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