Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of fat level and source on the chemical, sensory, and cooking properties of ground beef pattiesAuthorsBerry, B. W.; Wells, L. H.; Cross, H. R.PublicationJournal of Food Science (Wiley-Blackwell), 1980, Vol 45, Issue 4, p791ISSN0022-1147Publication typeArticle