Effects of low temperature cooking methods and holding...

  • Main
  • 2017 / 07
  • Effects of low temperature cooking methods and holding...

Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi

Li, He, Sun, Da-Wen, Han, Zhong, Yu, Xu-Cong
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12585
Date:
July, 2017
File:
PDF, 501 KB
english, 2017
Conversion to is in progress
Conversion to is failed