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MICROWAVE AND CONVENTIONAL COOKING IN RELATION TO QUALITY AND NUTRITIVE VALUE OF BEEF AND BEEF-SOY LOAVES

✍ Scribed by YOLANDA ACACIO ZIPRIN; AGNES FRANCES CARLIN

Book ID: 108801379
Publisher: Institute of Food Technologists
Year: 1976
Tongue: English
Weight: 661 KB
Volume: 41
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1976.tb01088.x

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