Sensory properties of the aroma of beef cooked conventionally and bymicrowave radiation
| Autor: | MacLeod, G., Coppock, B. M. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); Jan/Feb1978, Vol. 43 Issue 1, p145, 0p |
| Databáze: | Complementary Index |
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