Impact of Infrared Broiling on the Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use

✍ Scribed by Y. TAKAHASHI; M.A. KHAN

• Book ID: 108812068
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 412 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb13961.x