EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB.

Autor: CAUSEY, KATHRYN, HAUSRATH, MARY ELIZABETH, RAMSTAD, PAUL E., FENTON, FAITH
Zdroj: Journal of Food Science (Wiley-Blackwell); May1950, Vol. 15 Issue 3, p256-261, 6p
Databáze: Complementary Index
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