OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 613-616
- https://doi.org/10.1111/j.1365-2621.1980.tb04113.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Meat FlavorPublished by Elsevier ,1970