✦ LIBER ✦

EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES

✍ Scribed by R. L. HOSTETLER; T. R. DUTSON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of shrinkage on the cooking o

✍ A.J. Fowler; A. Bejan 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 803 KB

Effect of Cooking Temperature and Time o

✍ P. E. BOUTON; P. V. HARRIS; D. RATCLIFF 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 735 KB

THE EFFECTS OF COOKING TEMPERATURE AND T

✍ P. E. BOUTON; P. V. HARRIS 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 589 KB

EFFECTS OF RESTRAINT DURING COOKING ON T

✍ P. E. BOUTON; P. V. HARRIS; J. McK. SNOWDEN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 590 KB

Effect of cooking and cooling method on

✍ D. BURFOOT; K. P. SELF; W. R. HUDSON; T. J. WILKINS; S. J. JAMES 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 709 KB

THE EFFECT OF MEAT PARTICLE SIZE ON EXTR

✍ J. C. ACTON 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 839 KB