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REDUCED FAT, HIGH-MOISTURE BEEF FRANKFURTERS AS AFFECTED BY CHOPPING TEMPERATURE
Authors: SUTTON DS HAND LW NEWKIRK KA
Citation: Ds. Sutton et al., REDUCED FAT, HIGH-MOISTURE BEEF FRANKFURTERS AS AFFECTED BY CHOPPING TEMPERATURE, Journal of food science, 60(3), 1995, pp. 580
COOKING TREATMENT, MIXING TIME, AND MIXING TEMPERATURE AFFECT PEPPERONI CUPPING
Authors: NEWKIRK KA HAND LW SUTTON DS
Citation: Ka. Newkirk et al., COOKING TREATMENT, MIXING TIME, AND MIXING TEMPERATURE AFFECT PEPPERONI CUPPING, Journal of food science, 60(3), 1995, pp. 583-586
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