TEXTURAL AND SENSORY ATTRIBUTES OF CURRIED RAW JACK FRUIT, FRIED AND PRESSURE COOKED
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1992.tb00993.x/fullpdf
Reference7 articles.
1. Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes
2. Multiple Range and Multiple F Tests
3. DESCRIPTIVE QUALITY ANALYSIS OF MUTTON
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