HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZING.

Autor: HINER, R. L., MADSEN, L. L., HANKINS, O. G.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jul1945, Vol. 10 Issue 4, p312-324, 13p
Databáze: Complementary Index
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