| 000 | 00398nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aV D Pawar | ||
| 245 | 0 | _aEffect of Fat/Whey Protein Concentrate Levels and Cooking Methods on Textural Characteristics of Chevon Patties | |
| 260 | _cJuly - August 2002 | ||
| 300 | _a429 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c387699 _d387699 |
||