✦ LIBER ✦

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

✍ Scribed by D. JEAN SEARCY; DOROTHY L. HARRISON; LOIS L. ANDERSON

Book ID: 108798942
Publisher: Institute of Food Technologists
Year: 1969
Tongue: English
Weight: 598 KB
Volume: 34
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1969.tb12066.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF AGING ON PALATABILITY AND SELE

EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN

✍ DOROTHY L. HARRISON; JANE A. BOWERS; LOIS L. ANDERSON; H. J. TUMA; D. H. KROPF 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 430 KB

Processing Characteristics of Porcine Mu

Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem

✍ R. N. SAYRE; BARBARA KIERNAT; E. J. BRISKEY 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 557 KB