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Colour of beef heated to different temperatures as related to meat ageing

✍ Scribed by L Gašperlin; B Žlender; V Abram

Book ID: 117496242
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 207 KB
Volume: 59
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(01)00048-1

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