Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Meat Science

Volumn 42, Issue 1, 1996, Pages 111-123

  Berry, B W ^a   Joseph, R L ^b   Stanfield, M S ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 16144366561     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(95)00008-9     Document Type: Article

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