Cite
MLA Citation
Joyjit Saha et al.. “Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting.” Lebensmittel-Wissenschaft + Technologie =, vol. 110, 2019, pp. 365–369. http://access.bl.uk/ark:/81055/vdc_100101391709.0x000053