Quality factors in beef, pork, and lamb cooked by microwaves
- 1 December 1976
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 69 (6) , 635-640
- https://doi.org/10.1016/s0002-8223(21)06800-0
Abstract
No abstract availableKeywords
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