Optimum cooking times for flavor development and evaluation of flavor quality of beef cooked by microwaves and conventinal methods.
1981
Bodrero K.O. | Pearson A.M. | Magee W.T.
书目信息
Journal of Food Science
卷
45
ISSN
0021-1147
页码
v.613-616(3)
语言
英语
注释
Bibliography p. 616.
类型
Journal Article; Bibliography
来源
Journal-of-Food-Science (USA). (May-Jun 1981). v. 45(3) p. 613-616.
团体作者
Sulaimaniyah Univ. (Iraq). Coll. of Agriculture.
2012-11-15
AGRIS AP
