Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef

✍ Scribed by S. SNIDER; R. E. BALDWIN

• Book ID: 108804880
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 575 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb04489.x