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THE EFFECT OF ALTERNATE HEAT PROCESSING METHODS ON PROCESS VARIABLES AND QUALITY OF PORK LOIN CHOPS

✍ Scribed by N.F. UNKLESBAY; J.D. GLASS; K.B. UNKLESBAY

Book ID: 111336226
Publisher: John Wiley and Sons
Year: 1988
Weight: 425 KB
Volume: 5
Category: Article
ISSN: 1524-8275
DOI: 10.1111/j.1745-4506.1988.tb00122.x

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