✦ LIBER ✦
Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C
✍ Scribed by JANE A. BOWERS; JEAN A. CRAIG; D.H. KROPF; TAMMY J. TUCKER
- Book ID
- 108811993
- Publisher
- Institute of Food Technologists
- Year
- 1987
- Tongue
- English
- Weight
- 468 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0022-1147
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