Sensory and microbiological qualities of beef loaf in four commissary food service treatments ,
- 1 May 1981
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 78 (5) , 483-489
- https://doi.org/10.1016/s0002-8223(21)04858-6
Abstract
No abstract availableKeywords
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