Qualitative and quantitative textural assessment of cooked ground beef patties

Qualitative and quantitative textural assessment of cooked ground beef patties

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Spadaro, V.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 235-240
Materias:	Carne de res Propiedades reológicas Alimentos Textura de la carne Productos de la carne Industria alimentaria Hamburguesas
Publicación relacionada:	Contenido en: Journal of Food Science

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