Effects of Cooking and Chill-Reheating On Lipid and Flavor Characteristics Of S. Commerson and S. Guttatus
The cook-chill-reheating of foods are becoming more important in the catering industry today. However, reports on the potential changes on the nutrients such as lipid characteristics are negligible. Therefore, the objectives of the study were to determine the effect of cook-chill-reheating on the li...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
2008
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/5324/1/FSTM_2008_1.pdf http://psasir.upm.edu.my/id/eprint/5324/ |
| الوسوم: |
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