Porosity of deep fat fried breaded chicken meat
U radu su ispitivani utjecaj dodatka rižinog škroba i prehrambenih vlakana (pektin i Fibrex) na poroznost osnovne smjese za oblaganje (kukuruzno brašno, sol, začini), te količina upijenog ulja u pohanoj piletini.
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01000757334/Similar |
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| Matična publikacija: |
Food technology and biotechnology 47 (2009), 4 ; str. 389-395 |
| Glavni autor: | Ježek, Damir (-) |
| Ostali autori: | Brnčić, Mladen (-), Rimac Brnčić, Suzana, Karlović, Sven, Bosiljkov, Tomislav, Tripalo, Branko, Karlović, Damir, Šipušić, Juraj, Pukec, Dragutin |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Food technology and biotechnology |
APA stil citiranja
Ježek, D., Brnčić, M., Rimac Brnčić, S., Karlović, S., Bosiljkov, T., Tripalo, B., . . . Pukec, D. (2009). Porosity of deep fat fried breaded chicken meat: Porosity of deep fat fried breaded chicken meat. Food technology and biotechnology, p. 7.
Chicago stil citiranjaJežek, Damir, Mladen Brnčić, Suzana Rimac Brnčić, Sven Karlović, Tomislav Bosiljkov, Branko Tripalo, Damir Karlović, Juraj Šipušić, and Dragutin Pukec. "Porosity of deep fat fried breaded chicken meat: Porosity of deep fat fried breaded chicken meat." 2009: 7.
MLA stil citiranjaJežek, Damir, et al. "Porosity of deep fat fried breaded chicken meat: Porosity of deep fat fried breaded chicken meat." 2009: 7.