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OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS |
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| Authors: | KEITH O. BODRERO A. M. PEARSON W. T. MAGEE |
| Affiliation: | Author Pearson is with the Dept. of Food Science &Nutrition, and Author Magee is with the Dept. of Animal Husbandry, Michigan State Univ., East Lansing, MI 48824. Author Bodrero, formerly with Michigan State Univ., is now associated with Sigma Chemical Company, Box 14508, St. Louis, MO 63178. |
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