M. J. Bernal, M. J. Periago
págs. 1249-1254
The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels
M.-Y. Kim, W.-S. Joeng, S.-K. Chung
págs. 1255-1259
K. C. Chang, G. Su
págs. 1260-1266
Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey Proteins
A. B. Hale, C. E. Carpenter
págs. 1267-1270
Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
A. C. Yeung, R. P. Glahn, D. D. Miller
págs. 1271-1275
© 2001-2024 Fundación Dialnet · Todos los derechos reservados