Related content

Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices

By        

CyTA - Journal of Food, Vol. 12, Iss. 4, 2014-10 ,pp. : 313-319

Taylor & Francis Ltd

Access to resources Recommend Favorite

Antibiotic Residues Distribute Uniformly in Broiler Chicken Breast Muscle Tissue

By Reyes-Herrera Ixchel   Donoghue Dan J.  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 223-225

International Association for Food Protection

Access to resources Recommend Favorite

Rheological and Mechanical Properties, B-Vitamin Retention and Sensory Characteristics of Smoked Sausage Made from Mixtures of Broiler Chicken and Guinea Fowl

By Awonorin S.O.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 4, 1993-08 ,pp. : 291-300

Academic Press

Access to resources Recommend Favorite

Effect of different fat level on microwave cooking properties of goat meat patties

By Das Arun   Rajkumar V.  

Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1206-1211

Springer Publishing Company

Access to resources Recommend Favorite

Hypolipidaemic and hypoglycaemic effects of total flavonoids from seed residues of Hippophae rhamnoides L. in mice fed a high-fat diet

By Wang Jiesi   Zhang Wen   Zhu Dan   Zhu Xinglei   Pang Xiufeng   Qu Weijing  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1446-1451

John Wiley & Sons Inc

Access to resources Recommend Favorite