OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS

✍ Scribed by KEITH O. BODRERO; A. M. PEARSON; W. T. MAGEE

• Book ID: 108804322
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 579 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb04113.x