Skip Nav Destination
Article navigation
1 September 1962
This article was originally published in
Journal of Milk and Food Technology
Research Article|
September 01 1962
TIME-TEMPERATURE RELATIONSHIPS OF BEEF PATTIES MADE WITH WHOLE EGG SOLIDS1
Lenora Moragne;
Lenora Moragne
Departments of Institution Management and Dairy and Food Science, Cornell University, Ithaca, New York
Search for other works by this author on:
Karla Longrée;
Karla Longrée
Departments of Institution Management and Dairy and Food Science, Cornell University, Ithaca, New York
Search for other works by this author on:
Nancy Lawrence Fuller;
Nancy Lawrence Fuller
2
Departments of Institution Management and Dairy and Food Science, Cornell University, Ithaca, New York
Search for other works by this author on:
James C. White
James C. White
Departments of Institution Management and Dairy and Food Science, Cornell University, Ithaca, New York
Search for other works by this author on:
Journal of Milk and Food Technology (1962) 25 (9): 274–276.
Article history
Received:
May 13 1962
Citation
Lenora Moragne, Karla Longrée, Nancy Lawrence Fuller, James C. White; TIME-TEMPERATURE RELATIONSHIPS OF BEEF PATTIES MADE WITH WHOLE EGG SOLIDS. Journal of Milk and Food Technology 1 September 1962; 25 (9): 274–276. doi: https://doi.org/10.4315/0022-2747-25.9.274
Download citation file:
13
Views
0
Citations
