𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study

✍ Scribed by Hanne Christine Bertram; Margit Dall Aaslyng; Henrik J. Andersen


Book ID
116736477
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
199 KB
Volume
70
Category
Article
ISSN
0309-1740

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES