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EFFECT OF METHOD OF THAWING UPON LOSSES, SHEAR, AND PRESS FLUID OF FROZEN BEEFSTEAKS AND PORK ROASTS

✍ Scribed by Gladys E. Vail; Maggie Jeffery; Helen Forney; Oleo Wiley

Book ID: 108790425
Publisher: Institute of Food Technologists
Year: 1943
Tongue: English
Weight: 496 KB
Volume: 8
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1943.tb18010.x

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