FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY

✍ Scribed by K.E. BELK; R.K. MILLER; L.L. EVANS; S.P. LIU; G.R. ACUFF

• Book ID: 111343527
• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 727 KB
• Volume: 4
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.1993.tb00512.x