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Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content

"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609873935
Date January 1900
CreatorsShin, Dae Keun.
Publisher[College Station, Tex. : Texas A&M University,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to the full text of this online resource.

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