Browsing IPBana by Author "David Giraud"
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Sensory And Nutritive Qualities Of Pork Strips Prepared By Three Household Cooking Techniques
Jing Yang | Sulaeman, Ahman | Setiawan, Budi | Ato Atughonu | David Giraud | Fayrene L. Hamouz | Judy A. Driskell (1994)The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir-frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable ...