Normal view MARC view ISBD view

Effect of enrobing with carboxy methyle cellulose or hydroxy propyl methyl cellulose in corn or gram flour on moisture and fat content of chicken during frying

Sudhakar S G

Effect of enrobing with carboxy methyle cellulose or hydroxy propyl methyl cellulose in corn or gram flour on moisture and fat content of chicken during frying - July - August 2006 - 377

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)