LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEAT
- 1 March 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (2) , 226-229
- https://doi.org/10.1111/j.1365-2621.1972.tb05822.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- EFFECTS OF DRY AND MOIST HEAT ON SELECTED HISTOLOGICAL CHARACTERISTICS OF BEEF SEMIMEMBRANOSUS MUSCLEJournal of Food Science, 1971