✦ LIBER ✦
Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End-point Cooking Temperatures, Storage and the Incorporation of Surimi
✍ Scribed by U. TANCHOTIKUL; J. S. GODBER; G. A. ARGANOSA; K. W. McMILLIN; K. P. SHAO
- Book ID
- 108813918
- Publisher
- Institute of Food Technologists
- Year
- 1989
- Tongue
- English
- Weight
- 638 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0022-1147
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