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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,
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Automotive sensory systems
Automotive sensory systems
Nwagboso, Christopher, 556-N993a | Chapman & Hall | 1993 556-N993a,
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Progress in Sensory Physiology, 13.
Progress in Sensory Physiology, 13.
Autrum, H, 511.1-A941p | Springer-Verlag | 1992 511.1-A941p,
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Somatosensory & Motor Research
Carfax Publishing Company [, ]