Author:
MILES CHRISTINE L.,LAWRIE R. A.
Subject
Industrial and Manufacturing Engineering,Food Science
Reference11 articles.
1. The effect of cooking on the creatine-creatinine, phosphorus, nitrogen and pH values of raw lean beef
2. Bouton , P.E. Shorthose , W.R. 1969 Proc. 15th Meeting European Meat Res. Workers 78
3. Giles , B.G. 1969 Proc. 15th Meeting European Meat Res. Workers 289
4. Howard , A. Lawrie , R.A. 1956
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