DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN

✍ Scribed by LAURA J. MOORE; DOROTHY L. HARRISON; A. D. DAYTON

• Book ID: 108804452
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 875 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb07447.x