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Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath

✍ Scribed by M. DINARDO; E. M. BUCK; F. M. CLYDESDALE

Book ID: 108810556
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 700 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb13225.x

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