THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON^a

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1 January 1958

journal article
Published by Wiley in Journal of Food Science

Vol. 23 (1), 17-24
https://doi.org/10.1111/j.1365-2621.1958.tb17533.x

Abstract

No abstract available

Keywords

This publication has 1 reference indexed in Scilit:

EFFECTS OF INTERNAL TEMPERATURE AND OF OVEN TEMPERATURE ON THE COOKING LOSSES AND THE PALATABILITY OF BAKED SALMON STEAKS^a
Journal of Food Science, 1952

Cited by 10 articles