EFFECTS OF COOKING CONDITIONS AND POST-PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS.
| Autor: | FLICK, GEORGE J., GWO, YING-YING, ORY, ROBERT L., BARAN, WILLIAM L., SASIELA, RONALD J., BOLING, JOE, VINNETT, CAROLYN H., MARTIN, ROY E., ARGANOSA, GENARO C. |
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| Zdroj: | Journal of Food Quality; 1989, Vol. 12 Issue 3, p227-242, 16p |
| Databáze: | Complementary Index |
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