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Authors: Sundararajan, N Ndife, M Basel, R Green, S
Citation: N. Sundararajan et al., Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing 'safe grill' equipment, MEAT SCI, 51(4), 1999, pp. 289-295

Authors: Moeller, S Wulf, D Meeker, D Ndife, M Sundararajan, N Solomon, MB
Citation: S. Moeller et al., Impact of the hydrodyne process on tenderness, microbial load, and sensorycharacteristics of pork longissimus muscle, J ANIM SCI, 77(8), 1999, pp. 2119-2123
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