Simulating consumer practices to evaluate the cooking and chemical characteristics of low fat ground beef patties /

Ground beef manufactured to contain 5, 10 and 157o fat was formed into fresh hand-made or frozen machine-made patties or was used for browning. Patties were cooked by microwaving, broiling, pan-frying and baking to medium or well-done. Reheating in a microwave oven was done only for broiled and pa...

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Bibliographic Details

Main Author:	Reed, Jeanette Marie, 1968-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy