✦ LIBER ✦

A COMPARISON OF ROASTING VERSUS BROILING ON THE SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS

✍ Scribed by H.R. CROSS; M.S. STANFIELD; R.S. ELDER; G.C. SMITH

Book ID: 108804096
Publisher: Institute of Food Technologists
Year: 1979
Tongue: English
Weight: 242 KB
Volume: 44
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1979.tb10075.x

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