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EFFECTS OF POST–COOKING SAMPLE TEMPERATURE ON SENSORY AND SHEAR ANALYSIS OF BEEF STEAKS

✍ Scribed by F. CAPORASO; A. L. CORTAVARRIA; R. W. MANDIGO

Book ID: 108803223
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 370 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb02434.x

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