2003•Meat ScienceRequires access

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties

Surendranath P. Suman, B. D. Sharma

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Key concepts: Grind, Food science, Chemistry, Materials science, Composite material, Grinding

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Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties — Research Paper | ScholarLens