✦ LIBER ✦
Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products
✍ Scribed by Okayama, Takahide; Fujii, Mikio; Yamanoue, Minoru
- Book ID
- 123035624
- Publisher
- Elsevier Science
- Year
- 1991
- Tongue
- English
- Weight
- 648 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0309-1740
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