Qualitative and quantitative textural assessment of cooked ground beef patties

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 235-240

  Spadaro, Victoria ^a   Keeton, Jimmy T ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Cohesiveness; Ground beef; Patties; Rheology

Indexed keywords

EID: 0042238218     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14768.x     Document Type: Article

References (17)

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