Relationships among chemical, cooking and color properties of beef patties cooked to four internal temperatures

Journal of Muscle Foods

Volumn 12, Issue 3, 2001, Pages 219-236

  Berry, B W ^a,b   Lyon, B C ^a,c   Soderberg, D ^a,d   Clinch, N ^a,d  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

^d USDA FOREST SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035535610     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2001.tb00690.x     Document Type: Article

References (35)

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