THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL

✍ Scribed by A. M. PEARSON; L. J. BRATZLER; O. F. BATZER; R. A. SLIWINSKI; LUCY CHANG

• Book ID: 108795489
• Publisher: Institute of Food Technologists
• Year: 1959
• Tongue: English
• Weight: 585 KB
• Volume: 24
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1959.tb17316.x