EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE...

Journal of Food Science 1977 Vol. 42; Iss. 1

EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK

J. F. CAFAPBELL, K. L. NEER, R. W. MANDIGO
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Volume:
42
Year:
1977
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1977.tb01246.x
File:
PDF, 338 KB
english, 1977
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