Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.

Name: Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.
Author: Hwang, Su-In

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin. — المؤلف: Hwang, Su-In — Food science of animal resources Feb 2019

المؤلف: Hwang, Su-In
النشر: Food science of animal resources Feb 2019
الوصف: 65-72 p.