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The effects of thermal processing of beef for institutional food service purposes
- beef. cooking. stewing. roasting and frying. chemical composition. obesityStaruch, Ladislav, 1962- The effects of thermal processing of beef for institutional food service purposes. Mati, Marcel, 1987- In: Maso International. -- Vol. 3, Iss. 1 (2013), s.79-87.
Number of the records: 1