Development of Chicken Tikka by Marination with Natural Tenderizers : Effect of Lemon Juice and Ginger Extract Marination on Quality Attributes of Spent Hen Breast Meat and Chicken Tikka (2016. 196 S. 220 mm)
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Development of Chicken Tikka by Marination with Natural Tenderizers : Effect of Lemon Juice and Ginger Extract Marination on Quality Attributes of Spent Hen Breast Meat and Chicken Tikka (2016. 196 S. 220 mm)  Paperback

Kumar, Yogesh/ Singh, Praneeta

  • ウェブストア価格 ¥16,055(本体¥14,596)
  • LAP LAMBERT ACADEMIC PUBLISHING(2016発売)
  • ポイント 145pt
  • オンデマンド(OD/POD)版です。キャンセルは承れません。