A COMPARISON OF ROASTING VERSUS BROILING ON THE SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS

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1 January 1979

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 44 (1) , 310-311
https://doi.org/10.1111/j.1365-2621.1979.tb10075.x

Abstract

No abstract available

This publication has 1 reference indexed in Scilit:

On the Construction and Analysis of Some Confounded Asymmetrical Factorial Designs
Biometrics, 1965