QUALITY CHARACTERISTICS OF FRIED BROILER CHICKEN PREPARED BY TWO PROCESSING METHODS
Author:
Publisher
Wiley
Subject
General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4506.2004.tb00187.x/fullpdf
Reference23 articles.
1. Chemical and nutritional changes in foods during extrusion
2. Lipolytic and oxidative changes in ‘Chorizo’ during ripening
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