Journal of Culinary Science & Technology: Volume 14, Nomor 2, 2016
S.A.O. Adeyeye, et al.
Informasi Umum
Kode
16.44.032
Klasifikasi
600 - Technology (Applied Science)
Jenis
Jurnal Internasional - Reference
Subjek
Science - Technology, Food And Baverage, Culinaire Directory
No. Rak
Dilihat
100 kali
Informasi Lainnya
Abstraksi
Effect of Smoking Methods on Microbial Safety, Polycylic Aromatic Hydrocarbon, and Heavy Metal Concentrations of Traditional Smoked Fish from Lagos State, Nigeria / S.A.O. Adeyeye, et al.
"Against all odds": Head Chef profiled / Hannah Allen, Mairtin Mac Con Iomare
Evaluation of Process Contions and their Optimization for Baking of an Indian Daily Desert-chhana podo / Magdaline Eljeeva Emerald Franklin, et al.
The Effect of Freshness in a foodservice context / Tommi Kumpulainen, et al.
Psycochemical and Sensory Evaluation of Cakes Made with Passion Fruit and Orange Residues / Viviane Ruffo de Oliveira, et al.
The Optimizationof the Deep-fat Frying Process of Coated Zuccini Pieces by Response Surface Methodology / Mariye S. Abtahi, et al.
Koleksi & Sirkulasi
Tersedia 1 dari total 1 Koleksi
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Pengarang
| Nama | S.A.O. Adeyeye, 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 |
