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Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere

✍ Scribed by SYOU-YU HWANG; JANE A. BOWERS; D.H. KROPF

Book ID: 108816663
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 620 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb06009.x

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