Tenderness and cooking loss of beef and pork. I. Relative effects of microwave cooking, deep-fat frying, and oven-broiling.
作者信息
Carpenter Z L, Abraham H C, King G T
出版信息
J Am Diet Assoc. 1968 Oct;53(4):353-6.
PMID:5754570
Abstract
摘要
Carpenter Z L, Abraham H C, King G T
J Am Diet Assoc. 1968 Oct;53(4):353-6.
Zotero 插件