Open AccessNutrient Values for Ground Beef Products Ranging from 3 to 30% Fat for 4 Cooking Methods, from USDA Research Study
Author(s) -
Janet M. Roseland,
Quynhanh Nguyen,
J.H. Williams,
Kristine Y. Patterson,
Larry W. Douglass,
J. C. Howe
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.090
Subject(s) - nutrient , food science , raw material , total fat , proximate , environmental science , chemistry , organic chemistry