Histological Characteristics of Beef and Pork Cooked by Dry or Moist Heat in a Conventional or Microwave Oven

✍ Scribed by EDGAR CHAMBERS IV; ORA A. COWAN; DOROTHY L. HARRISON

• Book ID: 108805731
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 563 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb12917.x