Author: Alina A.R. Babji A.S. Affandi S.
Publisher: Emerald Group Publishing Ltd
ISSN: 0034-6659
Source: Nutrition & Food Science, Vol.39, Iss.2, 2009-03, pp. : 181-188
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets
Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. :
By KaurSimranjeetDivision of Livestock Products Technology Faculty of Veterinary Sciences and Animal Husbandry Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu Jammu India KumarSunilDivision of Livestock Products Technology Faculty of Veterinary Sciences and Animal Husbandry Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu Jammu India BhatZ. F.Division of Livestock Products Technology Faculty of Veterinary Sciences and Animal Husbandry Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu Jammu India
Nutrition & Food Science, Vol. 45, Iss. 5, 2015-09 ,pp. :