Cite
HARVARD Citation
Moon, C. et al. (n.d.). Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB). Journal of food quality. 39 (5), pp. 465-475. [Online].
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Moon, C. et al. (n.d.). Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB). Journal of food quality. 39 (5), pp. 465-475. [Online].