EFFECT OF BROILING, GRILL FRYING AND MICROWAVE COOKING ON MOISTURE, SOME LIPID COMPONENTS AND TOTAL FATTY ACIDS OF GROUND BEEF

✍ Scribed by L. J. JANICKI; H. APPLEDORF

• Book ID: 108800684
• Publisher: Institute of Food Technologists
• Year: 1974
• Tongue: English
• Weight: 298 KB
• Volume: 39
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1974.tb17964.x