Beef cooking rates and losses.1Effect on fat content
| Autor: | Funk, Kaye, Boyle, Mary A. |
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| Zdroj: | Journal of the American Dietetic Association; October 1972, Vol. 61 Issue: 4 p404-407, 4p |
| Abstrakt: | Oven temperatures traditionally have been used to determine cooking time. Other factors, such as fat content of meat, also affect cooking rates, as this study shows. |
| Databáze: | Supplemental Index |
| Externí odkaz: |
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