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Main content area

Hot processed raw materials and fat level affect physical and sensory characteristics of ground beef.

Journal Title:
Journal of food science.
Journal Volume/Issue:
July/Aug 1994. v. 59 (4)
Main Author:
Williams, S.E.
Other Authors:
Johnson, L.P. and Reagan, J.O.
Format:
Article
Language:
English
Subjects:
ground beef
food processing
temperature
physical properties
color
flavor
lipid content
appearance (quality)
View in NAL's Catalog:
IND20429930