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...
| Main Author: | |
|---|---|
| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1993.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
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