Tenderness and Cooking Loss of Beef and Pork . I. Relative Effects of Microwave Cooking, Deep-Fat Frying, and Oven-Broiling
- 1 April 1968
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 53 (4) , 353-356
- https://doi.org/10.1016/s0002-8223(21)12397-1
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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