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Composition and retention of lipid nutrients in cooked ground beef relative to heat-transfer rates

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Keywords: Cholesterol; Color; Cook value; Ground beef; Heating rate; Lipids

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0308-8146(01)00167-4

Affiliations: Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 NW Marine Drive, V6T 1Z4, , Canada

Publication date: September 1, 2001

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