Lavelle, C.L.; Hunt, M.C.; Kropf, D.H.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
Retail display life of ground beef and internal
color of patties cooked to four endpoint
temperatures (131, 149, 160, and 17 1EF) were
determined for ground beef (9% fat) from
vitamin E-supplemented (500 and 2000 IU ...