Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 64, no. 1 (1999), p. 167-170 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00804cab#a22002774c#4500 | ||
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| 100 | 1 | # | |a Fitzgerald, D. R. |
| 245 | 1 | 0 | |a Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks |
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