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Results:
1-2
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Results: 2
Sulfur compounds reduce potato toxins during extrusion cooking
Authors:
Surjawan, I Dougherty, MP Bushway, RJ Bushway, AA Briggs, JL Camire, ME
Citation:
I. Surjawan et al., Sulfur compounds reduce potato toxins during extrusion cooking, J AGR FOOD, 49(6), 2001, pp. 2835-2838
Effect of ingredients and processing parameters on pellet quality
Authors:
Briggs, JL Maier, DE Watkins, BA Behnke, KC
Citation:
Jl. Briggs et al., Effect of ingredients and processing parameters on pellet quality, POULTRY SCI, 78(10), 1999, pp. 1464-1471
Risultati:
1-2
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