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Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C

✍ Scribed by S. L. BEILKEN; P. E. BOUTON; P. V. HARRIS

Book ID: 108811717
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 687 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb13934.x

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