Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath
- 1 May 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3), 844-848
- https://doi.org/10.1111/j.1365-2621.1984.tb13225.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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