Effect of shortening color, frying temperature, and coating ingredients on color of fried chicken parts [Meat].
1983
Waimaleongora Ek C. | Chen T.C.
书目信息
Poultry Science
卷
62
ISSN
0032-5791
页码
v.793-797(5)
语言
英语
注释
ill. Includes references.
类型
Journal Article
来源
Poultry-Science (USA). (May 1983). v. 62(5) p. 793-797.
团体作者
Universidade Federal de Vicosa, MG (Brazil).
2012-11-15
AGRIS AP
