Washing of fish mince and level of textured soy protein affect quality and cooking performance of battered and breaded fish patties
1992
Abdullah Abu Bakar | Siti Arbaisah Misman (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology)
Ключевые слова АГРОВОК
Библиографическая информация
Издатель
Fakulti Makanan dan Bioteknologi, Univ. Pertanian Malaysia
Нумерация страниц
2 p.
Другие темы
Proteine texturee; Proteinas texturizadas; Produit a base de poisson
Язык
Английский
Примечание
3 ref.; Summary only; (TX345 S471 1992) *MY
Тип
Conference; Summary
Конференция
4. Seminar [on] Advances in Food Research, Serdang, Selangor (Malaysia), 21-22 Sep 1992
1993-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Universiti Putra Malaysia
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