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Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
British Library Online Contents | 1998| -
Editorial JMTE 6.3 What Does ``Design Research'' Offer Mathematics Teacher Education?
British Library Online Contents | 2003| -
Ceri Sullivan. Dismembered Rhetoric: English Recusant Writing, 1580 to 1603
British Library Online Contents | 1996| -
Influence of formulation and final internal temperature on color properties of cooked beef patties
British Library Conference Proceedings | 1996| -
Standards for a Quieter World; Some Acoustical Reflections From the UK National Physical Laboratory
British Library Online Contents | 1997| -
The city size distribution debate: Resolution for US urban regions and megalopolitan areas
British Library Online Contents | 2012| -
Color of cooked beef patties as influenced by formulation and final internal temperature
British Library Online Contents | 1997| -
Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties
British Library Online Contents | 1997| -
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
British Library Online Contents | 1994| -
Inconsistencies in Cooking Properties of Low-Fat Meat Products: Causes and Possible Solutions
British Library Online Contents | 1995| -
Effects of Cooking and Subsequent Reheating on the Properties of Low-Fat Beef Patties
British Library Online Contents | 1996| -
Dynamic Mechanical Analysis and Defect Spectroscopy of Thin-Layer Materials
British Library Online Contents | 1993|
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