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1
Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Yoon, Hei-ryeo, 594.76-Y59e-TD | Texas Woman's University | 1997 594.76-Y59e-TD,
2
(The)Effects of postmortem storage and temperature on myofibrillar proteins of chicken muscles
(The)Effects of postmortem storage and temperature on myofibrillar proteins of chicken muscles
Kim Il Suk, 527.64-K49e-TM | Seoul National Univerwity | 1986 527.64-K49e-TM,
3
Sequential Separation of Main Components from Chicken Egg Yolk
Sequential Separation of Main Components from Chicken Egg Yolk
Dong Uk Ahn, Sang Hyun Lee, Haribabu Singam, Eun, | Korean Societyof Food Science&Technology | 2006 ,
4
Expression of Chicken Cystatin for Improving Insect Resistance in Rice
Expression of Chicken Cystatin for Improving Insect Resistance in Rice
Sunyo Ryu, Ki-Chung, Youn-Tae Chi, Hyeonsook Cheo, | 한국식물학회 | 2001 ,
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