EFFECT OF FLUID WHEY INCORPORATION ON QUALITY OF CHEVON NUGGETS.
| Autor: | MOHAPATRA, S.1, KANDEEPAN, G.1 drkandee@gmail.com, MENDIRATTA, S. K.1, SONI, B.1, KUMAR, B.1, VISHNURAJ, M. R.1, SHUKLA, V.1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2013, Vol. 25 Issue 4, p379-383. 5p. |
| Databáze: | Academic Search Ultimate |
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