Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint Temperatures
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5), 1139-1140
- https://doi.org/10.1111/j.1365-2621.1986.tb13067.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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