A carregar...
84 Cooking loss of ground beef
This study was conducted to measure two quality variables of ground beef: cooking loss and shrinkage. Twenty 454g packages of ground chuck from a commercial grocery store 80:20 lean:fat ratio (calculated per label to be 71:29), and 20 packages of ground beef from a specific breed (SB) (calculated pe...
Na minha lista:
| Publicado no: | J Anim Sci |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6663689/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz053.061 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|