ATTRIBUTES OF LOW-FAT BEEF BURGERS MADE FROM FORMULATIONS AIMED AT ENHANCING PRODUCT QUALITY

Author: ANGOR MALAK M.   AL-ABDULLAH BASEM M.  

Publisher: Blackwell Publishing

ISSN: 1046-0756

Source: Journal of Muscle Foods, Vol.21, Iss.2, 2010-04, pp. : 317-326

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract