Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing 'safe grill' equipment

Meat Science

Volumn 51, Issue 4, 1999, Pages 289-295

  Sundararajan, N ^a   Ndife, M ^a   Basel, R ^b   Green, S ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b Lebensmittel Consulting   (United States)

Author keywords

Center temperature; Fuel level; Grill; Hamburger; Sensory

Indexed keywords

EID: 0033483645     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00066-7     Document Type: Article

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