EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF 1
- 1 May 1950
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 15 (3) , 249-255
- https://doi.org/10.1111/j.1365-2621.1950.tb16472.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The Retention of Thiamin and Riboflavin in Beef Cuts During Braising, Frying, and Broiling1Journal of the American Dietetic Association, 1946
- INVESTIGATIONS OF AMINO ACIDS, PEPTIDES, AND PROTEINSPublished by Elsevier ,1944
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