EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK1
- 1 May 1950
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 15 (3), 237-248
- https://doi.org/10.1111/j.1365-2621.1950.tb16471.x
Abstract
No abstract availableKeywords
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