The Effect of Cooking Methods on Some Quality Characteristics of Gluteus Medius

Food Science and Technology - Brazil
doi 10.1590/fst.13018
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FapUNIFESP (SciELO)

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy