CASE STUDIES OF LOCAL FOOD PURCHASING BY CENTRAL IOWA RESTAURANTS AND INSTITUTIONS
- 作者CATHERINE H. STROHBEHN; MARY B. GREGOIRE
- 卷第14卷
- 期第1期
- 印刷ISSN1748-0140
- 电子ISSN1748-0159
- 文件大小549.69KB
- 发表时间2003
- DOI10.1111/j.1745-4506.2003.tb00177.x
- 页码53-64
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GROWTH OF TWO GENERA OF PSYCHROTROPHS ON BEEF ADIPOSE TISSUEB.W. BERRY; G.C. SMITH; Z.L. CARPENTER · 1973
MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIESB.W. BERRY; W.P. WERGIN · 1993
EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEFH.R. CROSS; B.W. BERRY; J.E. NICHOLS; R.S. ELDER; J.A. QUICK · 1978
Nutrient Composition of Some Fresh and Cooked Retail Cuts of VealK. ONO; B.W. BERRY; L.W. DOUGLASS · 1986
Sensory, shear force and cooking properties of commercially processed ground beef pattiesB.W. Berry; H.C. Abraham · 1996
Color of cooked beef patties as influenced by formulation and final internal temperatureB.W. Berry · 1997