EFFECT OF ENZYMATIC TENDERIZATION, BLADE TENDERIZATION, OR PRECOOKING ON SENSORY AND PROCESSING CHARACTERISTICS OF BEEF BACON.
| Autor: | BRUGGEN, KARL, MCKEITH, FLOYD K., BREWER, M. SUSAN |
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| Zdroj: | Journal of Food Quality; 1993, Vol. 16 Issue 3, p209-221, 13p |
| Databáze: | Complementary Index |
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