✦ LIBER ✦
EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE
✍ Scribed by R.O. CASSIDY; H.W. OCKERMAN; B. KROL; P.S. VAN ROON; R.F. PLIMPTON JR.; V.R. CAHILL
- Book ID
- 108803315
- Publisher
- Institute of Food Technologists
- Year
- 1978
- Tongue
- English
- Weight
- 887 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0022-1147
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