Open AccessThe Flavor and Texture Attributes of Ground Beef
Author(s) -
H. L. Laird,
R. K. Miller,
C. R. Kerth,
Edgar Chambers
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.007
Subject(s) - flavor , food science , mouthfeel , mathematics , flavour , grind , chemistry , materials science , raw material , composite material , organic chemistry , grinding
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom