Sensory Quality of Turkey Rolls Roasted at Two Temperatures and Reheated with Varying Sauces in Three Types of Institutional Ovens

✍ Scribed by M.L. CREMER; S.K. HARTLEY

• Book ID: 108813440
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 723 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb07796.x