✦ LIBER ✦

MICROWAVE AND CONVENTIONAL PRECOOKING OF HOT AND COLD PROCESSED PORK LOINS

✍ Scribed by T. H. MONTGOMERY; C. B. RAMSEY; R. W. LEE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

YIELD AND PALATABILITY OF HOT-PROCESSED,

✍ T. L. HOES; C. B. RAMSEY; R. C. HINES; J. D. TATUM 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 656 KB

COMMERCIAL ACCELERATED PORK PROCESSING:

✍ R. W. MANDIGO; T. L. THOMPSON; G. M. WEISS 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 280 KB

RESTRUCTURED FRESH MEAT CUTS FROM CHILLE

✍ D. L. HUFFMAN; J. L. CORDRAY 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 379 KB

Functional Properties of Pre-rigor Pork:

✍ RIËTTE L. J. M. VAN LAACK; FRANS J. M. SMULDERS; PIET S. VAN ROON 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 591 KB

EFFECT OF POSTMORTEM AGING AND HYDRODYNA

✍ B.C. BOWKER; M.N. LIU; J.S. EASTRIDGE; J.A. CALLAHAN; E.W. PAROCZAY; M.B. SOLOMO 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 136 KB

EFFECT OF ELECTRONIC, CONVECTION AND CON

✍ DOROTHY DEETHARDT; WILLIAM COSTELLO; KENNETH C. SCHNEIDER 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 203 KB