THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT - Concepedia

Concepedia

Publication | Closed Access

THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

179

Citations

16

References

1972

Year

P. E. Bouton, P. V. HARRIS

Journal of Food Science

EngineeringMechanical EngineeringThermal ProcessingThermodynamicsMeat QualityMeat Science

References

	Year	Citations

Page 1