DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED-OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS

✍ Scribed by K.A. DUNLAVY; J.W. LAMKEY

• Book ID: 111343567
• Publisher: John Wiley and Sons
• Year: 1995
• Tongue: English
• Weight: 521 KB
• Volume: 6
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.1995.tb00557.x