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Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip

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1. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:ohiou1212175350
Date	05 August 2008
Creators	Mah, Eunice
Publisher	Ohio University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350
Rights	unrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.