HEAT PROCESSING OF BEEF I. A THEORETICAL CONSIDERATION OF THE DISTRIBUTION OF TEMPERATURE WITH TIME AND IN SPACE DURING PROCESSING.

Autor: HURWICZ, H., TISCHER, R. G.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan1952, Vol. 17 Issue 1-6, p380-392, 13p
Databáze: Complementary Index
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