Effects of initial fat content and storage time on quality characteristics of frozen ground beef patties
The relationship of initial fat content and storage time with quality characteristics of frozen ground beef patties was studied. Duplicate samples of beef patties with 20, 25 and 30% initial fat levels were prepared separately, individually quick frozen and stored for 12 weeks at -18 to -23°C. Test...
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| Format: | Thesis |
| Idioma: | English |
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