Sensory Properties of Dextrose- and Sucrose-Cured Bacon:...

Journal of Microwave Power 1984 / 01 Vol. 19; Iss. 3

Sensory Properties of Dextrose- and Sucrose-Cured Bacon: Microwave and Conventionally Cooked 1

Suzuki, Jun, Baldwin, Ruth E., Korschgen, Bernice M.
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?
Volume:
19
Language:
english
Journal:
Journal of Microwave Power
DOI:
10.1080/16070658.1984.11689367
Date:
January, 1984
File:
PDF, 789 KB
english, 1984
Conversion to is in progress
Conversion to is failed