✦ LIBER ✦
A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat
✍ Scribed by F. Ruiz de Huidobro; E. Miguel; B. Blázquez; E. Onega
- Book ID
- 116736431
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- English
- Weight
- 283 KB
- Volume
- 69
- Category
- Article
- ISSN
- 0309-1740
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