๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

SENSORY ATTRIBUTES AND THIAMINE CONTENT OF ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE AND CONVENTIONAL ELECTRIC OVEN

โœ Scribed by WILLIAM E. BARBEAU; MARILYNN SCHNEPF


Book ID
111341353
Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
431 KB
Volume
12
Category
Article
ISSN
0146-9428

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