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Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing 'safe grill' equipment

1999

Sundararajan, N. | Ndife, M. | Basel, R. | Green, S. (Food Science and Technology Department, The Ohio State University, 122 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210 (USA))

AGROVOC Keywords
analyse organoleptique beef carne de res consommateur consumers consumidores cooking cuisson flaveur flavour meat products organoleptic analysis organoleptic properties organoleptic traits productos de la carne sabor temperatura temperature textura texture viande bovine
Bibliographic information
Volume 51 Issue 4
Pagination
pp. 289-295
Other Subjects
Propiedades organolepticas; Analisis organoleptico; Propriete organoleptique; Coccion; Produit carne
Language
English
Note
18 ref.
1999-08-15
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