✦ LIBER ✦
Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures
✍ Scribed by L.J. Bowers; M.E. Dikeman; L. Murray; S.L. Stroda
- Book ID
- 116738598
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 832 KB
- Volume
- 92
- Category
- Article
- ISSN
- 0309-1740
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