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关键词
书目信息
出版者
Food Engineering Laboratory, U.S. Army Natick Laboratories
其它主题
Radiation preservation; Temperature control
语言
英语
注释
by G.W. Shults and E. Wierbicki.
Includes bibliographical references.
类型
Monograph; Book; Text; Report; Bibliography; Book; Monograph
团体作者
U.S. Army Natick Laboratories. Food Engineering Laboratory.
2024-02-27
MODS