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Showing 1 - 16 results of 16 for search '"Cookery."', query time: 0.02s Refine Results
  1. 1
    Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduction Through Various Treatments
    by Farhadian, Afsaneh
    Published 2010
    Subjects: “...Cookery (Beef)...”
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  2. 2
    Effects Of Different Cooking Methods And Storage Conditions On The Rice Starch Digestibility
    by Ramakrishnan, Yogeshini
    Published 2009
    Subjects: “...Cookery...”
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  3. 3
    Preparation of Sous Vide Chicken Rice and Chicken Keel
    by Tan, Cheng Huat
    Published 2005
    Subjects: “...Sous vide (Cookery)...”
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  4. 4
    Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
    by Yahya, Mohammad Noor Adros
    Published 2004
    Subjects: “...TX642-840 Cookery...”
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  5. 5
    Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken
    by Mohd Mukhtar, Mohd Safzan
    Published 2009
    Subjects: “...Cookery...”
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  6. 6
    Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef
    by Sepahpour, Shabnam
    Published 2017
    Subjects: “...Cookery...”
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  7. 7
    Penggunaan pecahan pertengahan minyak sawit (PMF) dalam penghasilan konfeksi coklat /
    by Sabariah Samsudin
    Published 1994
    Subjects: “...Cookery (Chocolate)...”
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  8. 8
    Kesan pemanggangan dan pengadunan biji koko ke atas pembentukan perisa dan kualiti lemak koko /
    by Nazaruddin Ramli
    Published 1998
    Subjects: “...Roasting (Cookery)...”
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  9. 9
    Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay
    by Hasnol, Nur Diyana Syamim
    Published 2014
    Subjects: “...Sugar - Grilling (Cookery)...”
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  10. 10
    The effect of cooking methods on antioxidant properties of selected local vegetables /
    by Ng, Zhi Xiang
    Published 2009
    Subjects: “...Cookery....”
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  11. 11
    Kesan bahan tambah ke atas mutu dendeng daging kerbau /
    by Rozyati Tamby Hassan
    Published 2006
    Subjects: “...Cookery (Buffalo meat)...”
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  12. 12
    Determining frying oil deterioration using chemical and physical methods
    by Frage Abookleesh, Frage Lhadi
    Published 2009
    Subjects: “...Cookery - Oils and fats - Case studies...”
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  13. 13
    Kesan beberapa jenis tepung terhadap ciri-ciri salutan produk ayam goreng bersalut /
    by Khairunizah Hazila Khalid
    Published 2006
    Subjects: “...Cookery (Chicken)...”
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  14. 14
    Komposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari /
    by Ch'ng, Soo Ee
    Published 2006
    Subjects: “...Cookery (Chicken) Sensory evaluation...”
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  15. 15
    Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras /
    by Yusnita Hamzah
    Published 2005
    Subjects: “...Cookery (Chicken)...”
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  16. 16
    Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
    Subjects: “...Cookery (Chicken)...”
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