Processing parameter effects on sensory and instrumental texture characteristics of reduced-fat ground beef patties

Journal of Muscle Foods

Volumn 10, Issue 2, 1999, Pages 163-176

  Roth, D M ^b   McKeith, F K ^b   Brewer, M Susan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b 274 Bevier Hall ^*

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033465308     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00393.x     Document Type: Article

References (23)

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