Optimizing Beef Chuck Flavor and Texture Through Cookery Methods

✍ Scribed by K. Adhikari; M. P. Keene; H. Heymann; C. L. Lorenzen

• Book ID: 108825521
• Publisher: Institute of Food Technologists
• Year: 2004
• Tongue: English
• Weight: 187 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb06360.x