Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef

Autor:	KATHRYN CAUSEY, MARY ELIZABETH HAUSRATH, PAUL E. RAMSTAD, FAITH FENTON
Rok vydání:	1950
Předmět:	Meat Food Food Preservation Freezing Animals Humans Cattle Cooking Nutritive Value Food Science
Zdroj:	Food research. 15(3)
ISSN:	0095-974X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::073d7ac5c29cd9a5f738850f912f8dcc https://pubmed.ncbi.nlm.nih.gov/15427708 Zobrazit plný text záznamu