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EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF 1
Author(s) -
CAUSEY KATHRYN,
HAUSRATH MARY ELIZABETH,
RAMSTAD PAUL E.,
FENTON FAITH
Publication year - 1950
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1950.tb16472.x
Subject(s) - palatability , food science , value (mathematics) , chemistry , zoology , mathematics , biology , statistics