Optimum Internal Temperature Established by Sensory Evaluation for Fish Prepared in Conventional and Microwave Ovens
- 1 December 1992
- journal article
- Published by Wiley in Home Economics Research Journal
- Vol. 21 (2) , 192-205
- https://doi.org/10.1177/1077727x9202100204
Abstract
No abstract availableKeywords
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