Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics
| Autor: | López Osornio, M.M., Hough, G., Salvador, A., Chambers, E., IV, McGraw, S., Fiszman, S. |
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| Zdroj: | In Food Quality and Preference 2008 19(1):12-20 |
| Databáze: | ScienceDirect |
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