Rancidity in beef patties and reduction by wild rice.

M.H. Johnson, P.B. Addis, R.J. Epley

Research output: Contribution to journalArticle

Original languageEnglish (US)
Pages (from-to)47-59
Number of pages13
JournalJournal of food service systems.
Volume8
Issue number1
StatePublished - 1994

Keywords

  • Minnesota
  • Zizania aquatica
  • antioxidants
  • patties
  • flavor
  • frozen meat
  • precooked foods
  • sensory evaluation
  • acids
  • consumer preferences
  • fast food restaurants
  • fat replacers
  • ground beef
  • low fat foods
  • moisture content
  • palatability
  • rancidity
  • school food service

Cite this

Johnson, M. H., Addis, P. B., & Epley, R. J. (1994). Rancidity in beef patties and reduction by wild rice. Journal of food service systems., 8(1), 47-59.

Rancidity in beef patties and reduction by wild rice. / Johnson, M.H.; Addis, P.B.; Epley, R.J.

In: Journal of food service systems., Vol. 8, No. 1, 1994, p. 47-59.

Research output: Contribution to journalArticle

Johnson, MH, Addis, PB & Epley, RJ 1994, 'Rancidity in beef patties and reduction by wild rice.', Journal of food service systems., vol. 8, no. 1, pp. 47-59.
Johnson, M.H. ; Addis, P.B. ; Epley, R.J. / Rancidity in beef patties and reduction by wild rice. In: Journal of food service systems. 1994 ; Vol. 8, No. 1. pp. 47-59.
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KW - fat replacers

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