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The Effect Of Cooking On The Phospholipid Content Of Lean Ground Beef, Kitty Lee Roberts
The Effect Of Cooking On The Phospholipid Content Of Lean Ground Beef, Kitty Lee Roberts
Masters Theses
Introduction [Abbreviated]:
The purpose of the present study was to elucidate further the effect of cooking on the phospholipid content of ground beef. The possibility that a partitioning of phospholipids between meat and drip occurs during cooking was of particular interest.