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Journal of Food Protection

Volumn 63, Issue 10, 2000, Pages 1389-1398

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

(4) Lyon, B G a Berry, B W b Soderberg, D c Clinch, Nelson c

a RUSSELL RESEARCH CENTER (United States)

b AGRICULTURAL RESEARCH SERVICE (United States)

c U S DEPARTMENT OF AGRICULTURE (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEEF; BROWNING REACTION; COLOR; COOKING; FOOD PRODUCT; FOOD SAFETY; FREEZING; ORGANOLEPTIC PROPERTY; TEMPERATURE;

EID: 0033771899 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-63.10.1389 Document Type: Article

Times cited : (46)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.