Zobrazeno 1 - 1
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pro vyhledávání: '"Sanjod Kr. Mendiratta"'
Publikováno v:
International Journal of Food Science & Technology. 44:1763-1769
Summary Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ±
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc16e667be7e4d23a6d31a967549660f
https://doi.org/10.1111/j.1365-2621.2009.01994.x
https://doi.org/10.1111/j.1365-2621.2009.01994.x
