EFFECTS OF INTERNAL TEMPERATURE AND OF OVEN TEMPERATURE ON THE COOKING LOSSES AND THE PALATABILITY OF BAKED SALMON STEAKSa
- 1 January 1952
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 17 (1-6), 136-143
- https://doi.org/10.1111/j.1365-2621.1952.tb16749.x