✦ LIBER ✦

BEEF THAWING AND COOKERY METHODS. : Effect of Thawing and Cookery methods, Time in Storage and Breed on the Microbiology and Palatability of Beef Cuts

✍ Scribed by W. G. MOODY; CAROLA BEDAU; B. E. LANGLOIS

Book ID: 108803222
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 724 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb02433.x

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