Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 3 (2006), p. C216-221 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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| 245 | 0 | 0 | |a Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties |
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