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Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

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Dettagli Bibliografici
Autore principale:	Zhuang Li KANG
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Soggetti:	Agrociencias LF Pre NMR pork physical
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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