Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking

✍ Scribed by Ronald H. Locker; Graeme J. Daines

• Publisher: John Wiley and Sons
• Year: 1974
• Tongue: English
• Weight: 927 KB
• Volume: 25
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740251109