Results 161 to 163 of about 167,453,576 (163)

Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

Journal of Food Science, 1994
B W Berry
exaly  

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Meat Science, 2016
Travis O'Quinn, R J Rathmann, J C Brooks
exaly  

Effects of USDA quality grade and degree-of-doneness on volatile compounds from beef strip steaks

Meat Science, 2016
K. Gardner, J. Legako
openaire   +1 more source