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The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurants

✍ Scribed by R.J. Cox; J.M. Thompson; C.M. Cunial; S. Winter; A.J. Gordon

Book ID: 117497059
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 814 KB
Volume: 45
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(96)00080-0

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