EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF

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Veröffentlicht in:Journal of food science 1950-05, Vol.15 (3), p.249-255
Hauptverfasser: CAUSEY, KATHRYN, HAUSRATH, MARY ELIZABETH, RAMSTAD, PAUL E., FENTON, FAITH
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container_title Journal of food science
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creator CAUSEY, KATHRYN
HAUSRATH, MARY ELIZABETH
RAMSTAD, PAUL E.
FENTON, FAITH
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doi_str_mv 10.1111/j.1365-2621.1950.tb16472.x
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source Wiley Journals
title EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF
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