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Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. III. Lamb.

作者信息

CAUSEY K, HAUSRATH M E, RAMSTAD P E, FENTON F

出版信息

Food Res. 1950 May-Jun;15(3):256-61. doi: 10.1111/j.1365-2621.1950.tb16473.x.

DOI:10.1111/j.1365-2621.1950.tb16473.x
PMID:15427709
Abstract
摘要

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