✦ LIBER ✦

COOKING LOSSES, TENDERNESS, PALATABILITY, AND THIAMINE AND RIBOFLAVIN CONTENT OF BEEF AS AFFECTED BY ROASTING, PRESSURE SAUCEPAN COOKING, AND BROILING

✍ Scribed by RUTH KEYS CLARK; FRANCES O. VAN DUYNE

Book ID: 108790743
Publisher: Institute of Food Technologists
Year: 1949
Tongue: English
Weight: 641 KB
Volume: 14
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1949.tb16227.x

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