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1
Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
Hei-Ryeo Yoon | Sage Periodicals [ed.] | 1999
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2
Self-Assessment by School Foodservice Directors on Their Equipment and Sanitary Procedures, Related to Four Alternative Management Systems
Self-Assessment by School Foodservice Directors on Their Equipment and Sanitary Procedures, Related to Four Alternative Management Systems
Sook He Kim | The Korean Nutrition Society | 2002
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