Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures.
| Autor: | SANDERSOX, MABEL, VAIL, GLADYS E. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); Sep1963, Vol. 28 Issue 5, p590-595, 6p |
| Databáze: | Complementary Index |
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