THIAMIN RETENTION AND SENSORY QUALITY OF INFRARED AND CONVENTIONALLY BROILED BEEF LOIN STEAKS FOR FOODSERVICE USE

✍ Scribed by P.A. VANDERMEY; M.A. KHAN

• Book ID: 111336211
• Publisher: John Wiley and Sons
• Year: 1986
• Weight: 465 KB
• Volume: 4
• Category: Article
• ISSN: 1524-8275
• DOI: 10.1111/j.1745-4506.1986.tb00106.x