Výsledky vyhledávání - "Calder, Beth Louise"

The use of polyphosphates to maintain yield and quality of whole cooked, cryogenically frozen lobster (homarus americanus) and the use of sorbitol and tocopherol to maintain quality of whole cooked, cryogenically frozen crab (cancer irroratus)

Autor: Calder, Beth Louise

Thesis (Ph.D.) in Food Science and Human Nutrition--University of Maine, 2003.
Includes vita. Includes bibliographical references (leaves 114-126 ).

Externí odkaz: http://www.library.umaine.edu/theses/pdf/CalderBL2003.pdf

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The Use of Polyphosphates to Maintain Yield and Quality of Whole Cooked, Cryogenically Frozen Lobster (Homarus americanus) and the Use of Sorbitol and Tocopherol to Maintain Quality of Whole Cooked, Cryogenically Frozen Crab (Cancer irroratus)

Autor: Calder, Beth Louise

Externí odkaz: http://www.library.umaine.edu/theses/pdf/CalderBL2003.pdf

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