Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

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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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Ryan, Suzann M., Seyfert, Mark, Hunt, Melvin C., Mancini, Richard A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 3 (2006), p. C216-221
Materias:	Alimentos Carne Cocción Temperatura Mioglobina Color Hamburguesas
Publicación relacionada:	Contenido en: Journal of food science

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