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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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1
Estonian Journal of Earth Sciences
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Estonian Journal of Ecology
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3
Estonian Journal of Engineering
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4
Proceedings of the Estonian Academy of Sciences
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5
Proceedings of the Estonian Academy of Sciences, Biology, Ecology
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6
Proceedings of the Estonian Academy of Sciences, Chemistry
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7
Proceedings of the Estonian Academy of Sciences, Engineering
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8
Proceedings of the Estonian Academy of Sciences, Geology
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9
Proceedings of the Estonian Academy of Sciences, Physics, Mathematics
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10
TRAMES: A Journal of the Humanities & Social Sciences
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