The effects of hot-boned fat type, preblending treatment and storage time on various physical, processing and sensory characteristics of nonspecific luncheon loaves
Bentley, D.S., Reagan, J.O., Miller, M.F.Volume:
23
Year:
1988
Language:
english
DOI:
10.1016/0309-1740(88)90020-4
File:
PDF, 389 KB
english, 1988