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PROCESSING WHEY-PROTEIN FOR USE AS A FOOD INGREDIENT
Authors: HUFFMAN LM
Citation: Lm. Huffman, PROCESSING WHEY-PROTEIN FOR USE AS A FOOD INGREDIENT, Food technology, 50(2), 1996, pp. 49-52
CONSUMER ACCEPTABILITY OF BEEF STEAK TENDERNESS IN THE HOME AND RESTAURANT
Authors: MILLER MF HOOVER LC COOK KD GUERRA AL HUFFMAN KL TINNEY KS RAMSEY CB BRITTIN HC HUFFMAN LM
Citation: Mf. Miller et al., CONSUMER ACCEPTABILITY OF BEEF STEAK TENDERNESS IN THE HOME AND RESTAURANT, Journal of food science, 60(5), 1995, pp. 963-965
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