Effect of Pre-irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beef

✍ Scribed by R. H. THOMPSON; FLORDELIZA R. BAUTISTA; R. F. CAIN

• Book ID: 108795644
• Publisher: Institute of Food Technologists
• Year: 1961
• Tongue: English
• Weight: 351 KB
• Volume: 26
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1961.tb00381.x