EFFECT OF BROILING, GRILL FRYING AND MICROWAVE COOKING ON MOISTURE, SOME LIPID COMPONENTS AND TOTAL FATTY ACIDS OF GROUND BEEF
L. J. JANICKI, H. APPLEDORFVolume:
39
Year:
1974
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1974.tb17964.x
File:
PDF, 298 KB
english, 1974