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Chemical, physical, and sensory characteristics of reduced-fat meat batters and products with added carbohydrates /

Bibliographic Details
Main Author: Odio, Emilia Maria, 1959-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1989.
Subjects:
Batters (Food)
Food > Carbohydrate content.
Food > Fat content.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:x, 67 leaves : illustrations ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.