COOKING LOSSES, TENDERNESS, PALATABILITY, AND THIAMINE AND RIBOFLAVIN CONTENT OF BEEF AS AFFECTED BY ROASTING, PRESSURE SAUCEPAN COOKING, AND BROILING
RUTH KEYS CLARK, FRANCES O. VAN DUYNEVolume:
14
Year:
1949
Language:
english
Pages:
10
DOI:
10.1111/j.1365-2621.1949.tb16227.x
File:
PDF, 641 KB
english, 1949