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| Chapter title |
Freezing and cooking of meat and fish
|
|---|---|
| Chapter number | 13 |
| Book title |
Physico-Chemical Aspects of Food Processing
|
| Published by |
Springer, Boston, MA, January 1995
|
| DOI | 10.1007/978-1-4613-1227-7_13 |
| Book ISBNs |
978-0-7514-0240-7, 978-1-4613-1227-7
|
| Authors |
S. J. James |