✦ LIBER ✦

STABILITY AND ACCEPTANCE OF INTERMEDIATE MOISTURE, DEEP-FRIED CATFISH

✍ Scribed by J. L. COLLINS; A. K. YU

Book ID: 108800848
Publisher: Institute of Food Technologists
Year: 1975
Tongue: English
Weight: 666 KB
Volume: 40
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1975.tb00576.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of packaging films on storage sta

Effect of packaging films on storage stability of intermediate-moisture deep-fried mackerel

✍ YAAKOB B. CHE MAN; JAMILAH BAKAR; AHMAD A.K. MOKRI 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 344 KB

PRELIMINARY STUDIES ON SOME PROPERTIES O

PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP-FRIED FISH FLESH

✍ J. L. COLLINS; C. C. CHEN; J. R. PARK; J. O. MUNDT; I. E. McCARTY; M. R. JOHNSTO 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 246 KB

DEVELOPMENT AND STORAGE STABILITY OF INT

DEVELOPMENT AND STORAGE STABILITY OF INTERMEDIATE MOISTURE CARROT

✍ K. S. JAYARAMAN; D. K. DAS GUPTA 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 267 KB

Effect ofGanghwayakssuk(Artemisia prince

Effect ofGanghwayakssuk(Artemisia princepsPamp.) on oxidative stability of deep fried chicken nuggets

✍ Ko-Eun Hwang; Yun-Sang Choi; Ji-Hun Choi; Hack-Youn Kim; Hyun-Wook Kim; Mi-Ai Le 📂 Article 📅 2011 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 238 KB

Palm oil and soybean oil as fry fats: Se

Palm oil and soybean oil as fry fats: Sensory acceptability of a deep-fat fried Nigerian snack food

✍ A. O. Edionwe; C. Kies 📂 Article 📅 1993 🏛 Springer US 🌐 English ⚖ 377 KB

TEXTURE STABILITY DURING STORAGE OF FREE

TEXTURE STABILITY DURING STORAGE OF FREEZE-DRIED BEEF AT LOW AND INTERMEDIATE MOISTURE CONTENTS

✍ D. R. HELDMAN; G. A. REIDY; M. P. PALNITKAR 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 451 KB