DIELDRIN, FAT AND MOISTURE LOSS DURING THE COOKING OF BEEF LOAVES CONTAINING TEXTURIZED SOY PROTEIN

✍ Scribed by MELISSA A. M. SHAFER; MARY E. ZABIK

• Book ID: 108801015
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 522 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb02269.x