Effect of Preparation Methods on Moisture Content, Fat Content and Sensory Characteristics of Breaded Food Items Served in School Lunches

✍ Scribed by H.R. Yoon; C. Bednar; D. Czajka-Narins; C. King

• Book ID: 113972188
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 136 KB
• Volume: 97
• Category: Article
• ISSN: 0002-8223
• DOI: 10.1016/s0002-8223(97)00649-4