DONENESS OF COMMERCIALLY COOKED BROILER THIGHS AS INDICATED BY AN OBJECTIVE COLOR METHOD

✍ Scribed by C. E. LYON; B. G. LYON

• Book ID: 108801022
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 225 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb02276.x