CHEMICAL, COOKING AND SENSORY CHARACTERISTICS OF BURGER PATTIES WITH DIFFERENT LEVELS OF BANANA PEDUNCLE POWDER.
| Autor: | Bueno, Cristy M.1 cristy.bueno@yahoo.com, Sedano, Susan A.1, Beltran, Elizabeth D.1, Sapin, Arsenia B.1, Ramirez, Teresita J.1, Tavanlar, Mary Ann T.1 |
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| Zdroj: | Philippine Journal of Veterinary & Animal Sciences. Jun2012, Vol. 38 Issue 1, p45-52. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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