✦ LIBER ✦
Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters
✍ Scribed by Anita L. Sikes; Aarti B. Tobin; Ron K. Tume
- Book ID
- 116541115
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 718 KB
- Volume
- 10
- Category
- Article
- ISSN
- 1466-8564
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