Journal of Culinary Science & Technology: Volume. 14, Nomor 3, 2016

Huiyong Wang, et al

Informasi Dasar

16.44.033
600
Jurnal Internasional - Reference
 
  1. An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development Huiyong Wang & Jianming Wang

  2. An Overview of Traditional Fish Smoking In Africa S. A. O. Adeyeye & O. B. Oyewole

  3. 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

  1. Comparison of Soup Stock Preparation and Soup Product Consumption Behavior in an Ethnically Diverse Population Sung Eun Choi

  2. Development of Yogurts Enriched with Antioxidants from Wine Raquel P. F. Guiné, Ana P. Rodrigues, Suzanna M. Ferreira & Fernando J. Gonçalves

Subjek

Science - technology
FOOD AND BAVERAGE, CULINAIRE DIRECTORY,

Katalog

Journal of Culinary Science & Technology: Volume. 14, Nomor 3, 2016
ISSN: 1542-8052
83p.: il.; 25,5cm
Inggris

Sirkulasi

Rp. 0
Rp. 0
Tidak

Pengarang

Huiyong Wang, et al
Perorangan
Robert J. Harrington
 

Penerbit

Taylor & Francis
 
2016

Koleksi

Kompetensi

 

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