Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| Language: | English |
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The Ohio State University / OhioLINK
1989
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1342107343 |