✦ LIBER ✦
Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts
✍ Scribed by K.N. Bess; D.D. Boler; M.A. Tavárez; H.K. Johnson; F.K. McKeith; J. Killefer; A.C. Dilger
- Book ID
- 119321093
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 415 KB
- Volume
- 50
- Category
- Article
- ISSN
- 1096-1127
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