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Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:v979v487f
Date January 2002
CreatorsEl-Dirani, Khaldoun
ContributorsNgadi, Michael O. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: MQ85783, Pid: 29431

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