Journal of Culinary Science & Technology: Volume. 14, Nomor 3, 2016
Huiyong Wang, et al
Informasi Umum
Kode
16.44.033
Klasifikasi
600 - Technology (Applied Science)
Jenis
Jurnal Internasional - Reference
Subjek
Science - Technology, Food And Baverage, Culinaire Directory,
No. Rak
Dilihat
165 kali
Informasi Lainnya
Abstraksi
An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development Huiyong Wang & Jianming Wang
An Overview of Traditional Fish Smoking In Africa S. A. O. Adeyeye & O. B. Oyewole
Adult Acceptance of Chocolate Milk Sweetened with Stevia Peter Lawrence Bordi Jr., Thomas Palchak, Marta Regina Verruma-Bernardi & Hyojin Chloe Cho
4.Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood Adebanjo A. Badejo
Comparison of Soup Stock Preparation and Soup Product Consumption Behavior in an Ethnically Diverse Population Sung Eun Choi
Development of Yogurts Enriched with Antioxidants from Wine Raquel P. F. Guiné, Ana P. Rodrigues, Suzanna M. Ferreira & Fernando J. Gonçalves
Koleksi & Sirkulasi
Tersedia 1 dari total 1 Koleksi
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Pengarang
| Nama | Huiyong Wang, 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 |
