DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes.

Autor: DUBE, G., BRAMBLETT, V. D., HOWARD, R. D., HOMLER, B. E., JOHNSON, H. R., HARRINGTON, R. B., JUDGE, M. D.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan1971, Vol. 36 Issue 1, p147-154, 8p
Databáze: Complementary Index
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