THE EFFECT OF BRAISING AND PRESSURE SAUCEPAN COOKERY ON THE COOKING LOSSES, PALATABILITY, AND NUTRITIVE VALUE OF THE PROTEINS OF ROUND STEAKSab
- 1 January 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (1) , 35-41
- https://doi.org/10.1111/j.1365-2621.1955.tb16808.x
Abstract
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