✦ LIBER ✦
Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses
✍ Scribed by A.J. ST. ANGELO; M. KOOHMARAIE; K.L. CRIPPEN; J. CROUSE
- Book ID
- 108816989
- Publisher
- Institute of Food Technologists
- Year
- 1991
- Tongue
- English
- Weight
- 637 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0022-1147
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