✦ LIBER ✦
Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state
✍ Scribed by Zhuang, H.; Savage, E. M.
- Book ID
- 125458095
- Publisher
- Poultry Science Association
- Year
- 2013
- Tongue
- English
- Weight
- 613 KB
- Volume
- 92
- Category
- Article
- ISSN
- 0032-5791
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