✦ LIBER ✦

COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY

✍ Scribed by R. E. BALDWIN; B. M. KORSCUGEN; G. F. KRAUSE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MEAT CHOICES AND COOKERY METHODS OF NEBR

✍ NANCY M. LEWIS; JULIE A. ALBRECHT; MARILYNN I. SCHNEPF; FAYRENE L. HAMOUZ; JUDY 📂 Article 📅 1995 🏛 John Wiley and Sons ⚖ 444 KB

INVESTIGATIONS OF A RAPID METHOD FOR MEA

✍ R. L. HOSTETLER; T. R. DUTSON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 361 KB

SENSORY COMPARISON OF PREPARED FROZEN VE

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Connective tissue of meat. IV.—Compariso

✍ L. H. Lampitt; L. C. Baker; K. P. Brown 📂 Article 📅 1954 🏛 John Wiley and Sons 🌐 English ⚖ 678 KB

ASCORBIC ACID RETENTION OF SELECTEDVEGET

✍ R. H. LANE M. D.; BOSCHUNG; M. ABDEL-GHANY 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 300 KB