✦ LIBER ✦
Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking Time
✍ Scribed by PATRICIA J. ROGERS; S. J. RITCHEY
- Book ID
- 108798999
- Publisher
- Institute of Food Technologists
- Year
- 1969
- Tongue
- English
- Weight
- 271 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0022-1147
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