USE OF INFRARED THERMOGRAPHY TO ASSESS TEMPERATURE VARIABILITY IN BEEF PATTIES COOKED FROM THE FROZEN AND THAWED STATES

✍ Scribed by B.W. BERRY

• Book ID: 111336400
• Publisher: John Wiley and Sons
• Year: 2000
• Weight: 378 KB
• Volume: 12
• Category: Article
• ISSN: 1524-8275
• DOI: 10.1111/j.1745-4506.2000.tb00022.x