Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beef steak fingers

Family and Consumer Sciences Research Journal

Volumn 28, Issue 1, 1999, Pages 18-27

  Yoon, Hei Ryeo ^a   Bednar, Carolyn ^a   Czajka Narins, Dorice ^a   King, C Clay ^a  

^a TEXAS WOMAN'S UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33749985274     PISSN: 1077727X     EISSN: 15523934     Source Type: Journal    
DOI: 10.1177/1077727X99281002     Document Type: Article

References (13)

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