Effect of Temperature and Cut on Quality of Pork Roast
- 1 August 1970
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 57 (2) , 132-135
- https://doi.org/10.1016/s0002-8223(21)13437-6
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- A Method for Determining Press Fluid in Cooked BeefJournal of Food Science, 1963