Journal of Culinary Science & Technology: Volume. 14, Nomor 1, 2016
Manuela Dolinsky, et al
Informasi Umum
Kode
16.44.031
Klasifikasi
600 - Technology (Applied Science)
Jenis
Jurnal Internasional - Reference
Subjek
Science - Technology, Food And Baverage, Culinaire Directory,
No. Rak
Dilihat
116 kali
Informasi Lainnya
Abstraksi
Effect of different cooking methods on the plyphenol concenration and antioxidant capacity of selected vegetables / Mnuela Dolinsky, Carolina Agostinho, Danielle Ribeiro, Gabrielle De Souza Rocha, Sergio Girao Barroso Daniele Ferreira, Renata Polinati, Gustavo Ciarelli, and Eliane Fialho
Impact of backing time and temperature on nutrient content and sensory quality of sweet potatoes / Aujenee S. Johnson, Darryl L. Holliday, and Khalid Mubarak-Assad
Application of starch-albumen powder as breading material in fried foods: An optimization study / Taofik Akinyemi Shittu, Oluwaseun Ogunjinmi, Ibuku Adekola Ola, Olajide Philip Sobukola, Olajide Mark Sogunle, Tajudeen Muraina Olayanju, and Olawale Usman Dairo
Assessing objective and subjective factors of culinary career success: Exploring the influence of industry certifications / Nicholas Erward Johnston, Kelly Virginia Phelan
Proximate, phytochemical and sensory qualityof instant pepper soup mix / Bakare H. Adegore, Adeyefa Emmanuel Adedayo, and Dada Temilola
Conformity of food service units with legislation / Tarsia Gomes de Araujo, Raquel B. A. Botelho, Rita de Cassia C. A. Akutsu, Wilma M. C. Araujo
Koleksi & Sirkulasi
Tersedia 1 dari total 1 Koleksi
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Pengarang
| Nama | Manuela Dolinsky, et al |
| Jenis | Perorangan |
| Penyunting | Robert J. Harrington |
| Penerjemah |
Penerbit
| Nama | Taylor & Francis |
| Kota | |
| Tahun | 2016 |
Sirkulasi
| Harga sewa | IDR 0,00 |
| Denda harian | IDR 0,00 |
| Jenis | Non-Sirkulasi |
