PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON

✍ Scribed by B. W. BERRY; H. R. CROSS; G. C. SMITH

• Book ID: 111343434
• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 595 KB
• Volume: 1
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.1990.tb00352.x