Postep w zakresie panierowania i produkcji panierowanych przetworow z miesa drobiu. Cz. 1. Funkcje sklad i rodzaje panierow. Cz. 2. Proces smazenia i jakosc mikrobiologiczna produktu.
1995
Pikul J.
AGROVOC Keywords
Bibliographic information
Other Subjects
Produit carne; Qualite; Composicion aproximada
Note
21 ref.
Translated Title
English.
[Progress in the range of coating in bread-crumbs and egg and production of coated products of poultries. Pt. 1. Function, composition and kinds of coating. Pt. 2. Process of frying and microbiological quality]. [Polish]
Type
Journal Article; Journal Part
Source
Gospodarka-Miesna (Poland). (1995). (no.4) p. 19-22; (no.5) p.13-16.
Corporate Author
Cabinet Beau de Lomenie, Marseilles (France).
2012-11-15
AGRIS AP
Data Provider
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