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B E Jenschke
B E Jenschke
Food science
Biochemistry
Biology
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151 Lean Percentage, Storage Times, and Griddle Temperature Affect Raw and Cooked Visual and Instrumental Color and Cooking Loss in Fresh Ground Beef Patties.
2018
Journal of Animal Science
Z. M. Hicks
J. W. S. Yancey
J A Apple
T. M. Johnson
B E Jenschke
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