Zobrazeno 1 - 1
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pro vyhledávání: '"M. A. Karrasch"'
Publikováno v:
Journal of Food Science. 55:613-617
Pork roasts cooked to various endpoint temperatures were evaluated by sensory and chemical analyses. Increased endpoint temperatures were associated with increased cooking losses; decreased juiciness, pink color, and metallic flavor; increased graini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1610a7facf42839d4b77993dd103c85d
https://doi.org/10.1111/j.1365-2621.1990.tb05189.x
https://doi.org/10.1111/j.1365-2621.1990.tb05189.x
