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Results: 2
Relationships among chemical, cooking and color properties of beef pattiescooked to four internal temperatures
Authors: Berry, BW Lyon, BG Soderberg, D Clinch, N
Citation: Bw. Berry et al., Relationships among chemical, cooking and color properties of beef pattiescooked to four internal temperatures, J MUSCLE F, 12(3), 2001, pp. 219-236
Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures
Authors: Lyon, BG Berry, BW Soderberg, D Clinch, N
Citation: Bg. Lyon et al., Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures, J FOOD PROT, 63(10), 2000, pp. 1389-1398
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