The Effect of Cooking on the Phospholipid Content of Lean Ground Beef

Date Issued
August 1, 1966
Author(s)
Roberts, Kitty Lee
Advisor(s)
Ada Marie Campbell
Additional Advisor(s)
Bernadine Meyer
Grayce E. Goertz
Frances A. Schofield
Permanent URI
Abstract

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.

Disciplines
Degree
Master of Science
Major
Food Science and Technology
Embargo Date
August 1, 1966
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RobertsKittyLee_1966_OCRed.pdf

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