(Q80723522)

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Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef

scientific article published on 01 May 1950

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15427708

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2 January 2020

title

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef (English)

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Europe PubMed Central

PubMed publication ID

15427708

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15427708%20AND%20SRC:MED&resulttype=core&format=json

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2 January 2020

author name string

K CAUSEY

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1

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15427708

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2 January 2020

M E HAUSRATH

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2

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PubMed publication ID

15427708

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2 January 2020

P E RAMSTAD

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3

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15427708

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2 January 2020

F FENTON

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4

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15427708

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publication date

1 May 1950

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PubMed publication ID

15427708

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15427708%20AND%20SRC:MED&resulttype=core&format=json

2 January 2020

1 reference

Europe PubMed Central

PubMed publication ID

15427708

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15427708%20AND%20SRC:MED&resulttype=core&format=json

retrieved

2 January 2020

volume

15

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PubMed publication ID

15427708

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15427708%20AND%20SRC:MED&resulttype=core&format=json

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2 January 2020

issue

3

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PubMed publication ID

15427708

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2 January 2020

page(s)

249-255

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PubMed publication ID

15427708

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retrieved

2 January 2020

Identifiers

DOI

10.1111/J.1365-2621.1950.TB16472.X

1 reference

stated in

Europe PubMed Central

PubMed publication ID

15427708

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15427708%20AND%20SRC:MED&resulttype=core&format=json

retrieved

2 January 2020

PubMed publication ID

15427708

1 reference

stated in

Europe PubMed Central

PubMed publication ID

15427708

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:15427708%20AND%20SRC:MED&resulttype=core&format=json

(Q80723522)

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef

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