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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,
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,
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