Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3), 817-819
- https://doi.org/10.1111/j.1365-2621.1983.tb14907.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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