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.
Abstract
摘要
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