Identification of nonmeat ingredients for increasing fat holding capacity during heating of ground beef

Journal of Food Quality

Volumn 24, Issue 4, 2001, Pages 291-299

  Anderson, E T ^a,c   Berry, B W ^b  

^a UNIVERSITY OF MARYLAND   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PISUM SATIVUM;

EID: 0035457157     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2001.tb00610.x     Document Type: Article

References (23)

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