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Citation to this article as recorded by
Dewi, R.S., Nurul Huda and R. Ahmad, 2011. Changes in the physicochemical properties, microstructure and sensory characteristics of shark dendeng using different drying methods. Am. J. Food Technol., 6: 149-157. CrossRefDirect Link |
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How to cite this article
Y. Moradi, J. Bakar, S.H. Syed Muhamad and Y. Che Man, 2009. Effects of Different Final Cooking Methods on Physico-chemical Properties of Breaded Fish Fillets. American Journal of Food Technology, 4: 136-145.
DOI: 10.3923/ajft.2009.136.145
URL: https://scialert.net/abstract/?doi=ajft.2009.136.145
DOI: 10.3923/ajft.2009.136.145
URL: https://scialert.net/abstract/?doi=ajft.2009.136.145