Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures
L.J. Bowers, M.E. Dikeman, L. Murray, S.L. StrodaVolume:
92
Year:
2012
Language:
english
DOI:
10.1016/j.meatsci.2012.04.019
File:
PDF, 832 KB
english, 2012