EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND...

Journal of Food Science 1950 Vol. 15; Iss. 3

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF

KATHRYN CAUSEY, MARY ELIZABETH HAUSRATH, PAUL E. RAMSTAD, FAITH FENTON
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Volume:
15
Year:
1950
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1950.tb16472.x
File:
PDF, 373 KB
english, 1950
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