DONENESS OF COMMERCIALLY COOKED BROILER THIGHS AS INDICATED BY AN OBJECTIVE COLOR METHOD
C. E. LYON, B. G. LYONVolume:
40
Year:
1975
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1975.tb02276.x
File:
PDF, 225 KB
english, 1975