Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /

Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /

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书目详细资料
主要作者:	Salma Mohamad Yusop
格式:	Thesis 图书
语言:	English
出版:	2010.
主题:	Food > Sensory evaluation. Marinades. Poultry processing. Food > Quality. Food industry and trade.
标签:	添加标签没有标签, 成为第一个标记此记录!

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