Incorporation of Carrageenan in batter and its effects on oil uptake and physico sensory attributes of fish nuggets.
| 1. autor: | |
|---|---|
| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
2015.
|
| Hasła przedmiotowe: |