✦ LIBER ✦
Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods
✍ Scribed by C. Y. W. ANG; B. G. LYON
- Book ID
- 108816597
- Publisher
- Institute of Food Technologists
- Year
- 1990
- Tongue
- English
- Weight
- 637 KB
- Volume
- 55
- Category
- Article
- ISSN
- 0022-1147
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