Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure

✍ Scribed by M.K. MEADE; D.D. JOHNSON; R.L. WEST

• Book ID: 108818632
• Publisher: Institute of Food Technologists
• Year: 1992
• Tongue: English
• Weight: 511 KB
• Volume: 57
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1992.tb11257.x