NDLI: Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties

Content Provider	Scilit
Author	Abu‐Bakar, A. Reagan, J. O. Vaughters, H. M. Campion, D. R. Miller, M. F.
Copyright Year	1988
Description	Journal: Journal of food science
Ending Page	1620
Starting Page	1618
ISSN	2573508X
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1988.tb07799.x
Journal	Journal of food science
Issue Number	6
Volume Number	53
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1988-11-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Cooking Characteristics Chilling Method Ground Beef Patties
Content Type	Text
Resource Type	Article

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