Development of low-fat ground beef patties with extended shelf-life /

Properties of all-beef patties containing 20% fat and low-fat (10%) beef patties containing water, carrageenan, encapsulated salt, and hydrolyzed vegetable protein with no additional additives (control) or with sodium tripolyphosphate (STPP), sodium ascorbate (SA), sodium lactate (SL), STPP and SA,...

Full description

Bibliographic Details

Main Author:	Adams, Suzanne Michele, 1967-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy