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Physical and Sensory Characteristics of Fresh Pork Leg Roasts Cooked at Low Temperatures

✍ Scribed by E.M. LARSON; E.T. HOLM; M.J. MARCHELLO; W.D. SLANGER

Book ID: 108818522
Publisher: Institute of Food Technologists
Year: 1992
Tongue: English
Weight: 587 KB
Volume: 57
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1992.tb06841.x

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