EFFECT OF MOIST AND DRY HEAT COOKING ON VITAMIN RETENTION IN MEAT FROM BEEF ANIMALS OF DIFFERENT LEVELS OF FLESHING

✍ Scribed by SYLVIA COVER; W. H. SMITH JR.

• Book ID: 108795189
• Publisher: Institute of Food Technologists
• Year: 1956
• Tongue: English
• Weight: 490 KB
• Volume: 21
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1956.tb16912.x