High pressure-cooking of chicken meat batters with starch, egg white, and lota carrageenan

High pressure-cooking of chicken meat batters with starch, egg white, and lota carrageenan

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Fernández, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 2 (1996), p. 267-271
Materias:	Alimentos Carne Pollo Cocción Presión Almidón Huevos
Publicación relacionada:	Contenido en: Journal of Food Science

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