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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties / Mohammad Nisar P. U.
- 형태사항
- pp. 1380-1385
- 기타저자
- Mohammad Nisar P. U.
- 모체레코드
- 모체정보확인
- Control Number
- shingu:263145
MARC
008100914s2010 us a a eng■022 ▼a10112367
■245 ▼aEffect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties▼dMohammad Nisar P. U.
■300 ▼app. 1380-1385
■7001 ▼aMohammad Nisar P. U.
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2010년 10월호 (제23권 10호)▼d2010, 10
■SIS ▼aS037925▼b64636▼h3▼s2▼fD
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