![](/img/cover-not-exists.png)
EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS
E. E. RAY, D. M. STIFFLER, B. W. BERRYVolume:
45
Year:
1980
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1980.tb07445.x
File:
PDF, 515 KB
english, 1980