The optimization of the deep-fat frying process of coated...

Journal of Culinary Science & Technology 2016 / 04 Vol. 14; Iss. 2

The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology

Abtahi, Mariye S., Hosseini, Hamed, Fadavi, Abolfazl, Mirzaei, Habibollah, Rahbari, Mahshid
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:
14
Language:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2015.1111181
Date:
April, 2016
File:
PDF, 1.47 MB
english, 2016
Conversion to is in progress
Conversion to is failed