Effect of Preparation Methods on Moisture Content, Fat...

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. King
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
97
Year:
1997
Pages:
1
DOI:
10.1016/s0002-8223(97)00649-4
File:
PDF, 136 KB
1997
Conversion to is in progress
Conversion to is failed