Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: II. Meat Dishes1
- 1 June 1951
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 27 (6), 491-495
- https://doi.org/10.1016/s0002-8223(21)07306-5
Abstract
No abstract availableKeywords
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- Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: I. Vegetables1Journal of the American Dietetic Association, 1951