Influence of Hot-Boning, Cooking and Method of Reheating on...

Journal of Food Protection 1985 / 05 Vol. 48; Iss. 5

Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast

RAY, EARL E., BERRY, B. W., THOMAS, J. D.
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Volume:
48
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-48.5.412
Date:
May, 1985
File:
PDF, 322 KB
english, 1985
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