THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENT

✍ Scribed by RUTH M. GRISWOLD

• Book ID: 108795108
• Publisher: Institute of Food Technologists
• Year: 1955
• Tongue: English
• Weight: 560 KB
• Volume: 20
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1955.tb16825.x