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Effect of Grinding Method on Textural Properties of Cooked Ground Beef 1, 2

H R Cross1, J E Nichols1, A W Kotula1

  • 1Meat Science Research Laboratory, Agricultural Research, United States Department of Agriculture, Beltsville, Maryland 20705 and Meat Quality Division, FSQS, United States Department of Agriculture, Washington, D.C. 20250.

Journal of Food Protection
|March 3, 2019
PubMed

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