Work

COOKING OF MEAT | Cooking of Meat

Year: 2014

Type: reference-entry

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-384731-7.00187-2

Authors: C. Bejerholm, M.A. Tørngren, M.D. Aaslyng

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W126747985

Cites: 15

Cited by: 48

Related to: 10