Changes in non-protein nitrogen content and the sensory characteristics of beef steaks as affected by the heat treatment
1974
Shults, Gary W. | Wierbicki, Eugen
AGROVOC Keywords
Bibliographic information
Publisher
Food Engineering Laboratory, U.S. Army Natick Laboratories
Other Subjects
Radiation preservation; Temperature control
Language
English
Note
by G.W. Shults and E. Wierbicki.
Includes bibliographical references.
Type
Monograph; Book; Text; Report; Bibliography; Book; Monograph
Corporate Author
U.S. Army Natick Laboratories. Food Engineering Laboratory.
2024-02-27
MODS
Data Provider
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