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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
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin, Hyunseuk Yang, Jaineung Kim, | Korean Societyof Food Science&Technology | 2004 ,
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1
Estonian Journal of Earth Sciences
Teaduste Akadeemia Kirjastus [, ]
2
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
Teaduste Akadeemia Kirjastus [, ]