DIELDRIN, FAT AND MOISTURE LOSS DURING THE COOKING OF BEEF LOAVES CONTAINING TEXTURIZED SOY PROTEIN
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5), 1068-1071
- https://doi.org/10.1111/j.1365-2621.1975.tb02269.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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