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EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF

✍ Scribed by KATHRYN CAUSEY; MARY ELIZABETH HAUSRATH; PAUL E. RAMSTAD; FAITH FENTON

Book ID: 108790802
Publisher: Institute of Food Technologists
Year: 1950
Tongue: English
Weight: 373 KB
Volume: 15
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1950.tb16472.x

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