The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs

✍ Scribed by Yilmaz, I. ;Yetim, H. ;Ockerman, H. W.

• Publisher: John Wiley and Sons
• Year: 2002
• Tongue: English
• Weight: 175 KB
• Volume: 46
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/1521-3803(20020701)46:4<276::aid-food276>3.0.co;2-2