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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...
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| Gepubliceerd in: | J Anim Sci |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Oxford University Press
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6663689/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz053.061 |
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