Effect of Preparation Methods on Moisture Content, Fat Content and Sensory Characteristics of Breaded Food Items Served in School Lunches
H.R. Yoon, C. Bednar, D. Czajka-Narins, C. KingVolume:
97
Year:
1997
Pages:
1
DOI:
10.1016/s0002-8223(97)00649-4
File:
PDF, 136 KB
1997