Persistent Link:
http://hdl.handle.net/10150/210429
Title:
Assessment of Doneness in Cooked Ground Beef
Author:
Whitmer, Evelyn; Misner, Scottie
Affiliation:
Nutritional Sciences
Publisher:
College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)
Issue Date:
Sep-2007
URI:
http://hdl.handle.net/10150/210429
Abstract:
Consumer advice is provided for cooking ground beef to the correct temperature to prevent food-borne illness.
Type:
text; Pamphlet
Language:
en_US
Keywords:
Ground Beef; Hamburger; Doneness; Cooking Temperature; Food Safety
Series/Report no.:
University of Arizona Cooperative Extension Publication AZ1439

Full metadata record

DC FieldValue Language
dc.contributor.authorWhitmer, Evelynen_US
dc.contributor.authorMisner, Scottieen_US
dc.date.accessioned2012-02-09T23:04:34Z-
dc.date.available2012-02-09T23:04:34Z-
dc.date.issued2007-09-
dc.identifier.urihttp://hdl.handle.net/10150/210429-
dc.description.abstractConsumer advice is provided for cooking ground beef to the correct temperature to prevent food-borne illness.en_US
dc.language.isoen_USen_US
dc.publisherCollege of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)en_US
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Publication AZ1439en_US
dc.subjectGround Beefen_US
dc.subjectHamburgeren_US
dc.subjectDonenessen_US
dc.subjectCooking Temperatureen_US
dc.subjectFood Safetyen_US
dc.titleAssessment of Doneness in Cooked Ground Beefen_US
dc.typetext-
dc.typePamphlet-
dc.contributor.departmentNutritional Sciencesen_US
dc.identifier.calsAZ1439-2007-
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