SENSORY PROPERTIES OF THE AROMA OF BEEF COOKED CONVENTIONALLY AND BY MICROWAVE RADIATION
GLESNI MAC LEOD, BELINDA M. COPPOCKVolume:
43
Year:
1978
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1978.tb09756.x
File:
PDF, 992 KB
english, 1978