Effect of Fat/Whey Protein Concentrate Levels and Cooking Methods on Textural Characteristics of Chevon Patties

By: V D PawarMaterial type: TextTextPublication details: July - August 2002Description: 429 In: Journal of Food Science and Technology
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
39;4 Available JA01253

There are no comments on this title.

to post a comment.


Hosted, Implemented, Customized & Maintained by: BestBookBuddies

Powered by Koha