Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties
Jouquand, Celine, Tessier, Frédéric J., Bernard, Julien, Marier, David, Woodward, Ken, Jacolot, Philippe, Gadonna-Widehem, Pascale, Laguerre, Jean-ClaudeТом:
60
Мова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.07.038
Date:
January, 2015
Файл:
PDF, 450 KB
english, 2015
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