Zobrazeno 1 - 1
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pro vyhledávání: '"Diane M. Goihl"'
Publikováno v:
Journal of Food Composition and Analysis. 5:246-251
Eight boneless top loin steaks (3.8 cm thick), four from each side of each carcass, were removed from 10 pairs of U.S. Choice beef loins (n = 80 steaks). From each loin pair, four of the eight steaks were cooked and four remained uncooked. Of the fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cff4478476d17d8aafee0aa99ad2ce66
https://doi.org/10.1016/0889-1575(92)90043-j
https://doi.org/10.1016/0889-1575(92)90043-j
