Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage
Publisher: Kansas State University
Published: 1986
Language: eng
Number of pages: 64
Subjects: Cooking (Turkey); Convection oven cooking; Food--Cooling; Food--Sensory evaluation; Vitamin B1--Analysis; Food--Moisture
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.