Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 5 (1998), p. 797-800 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
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