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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > breadings × 6 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (1)    (Click to View) The influence of dietary lipid source on quality characteristics of raw and processed chicken meat European food research and technology biochemistry (3)    (Click to View) The influence of dietary lipid source on quality characteristics of raw and processed chicken meat European food research and technology (Click to View) Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties Journal of food science (Click to View) Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content Journal of food science microbiology (1)    (Click to View) Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties Journal of food science nutrition (3)    (Click to View) The influence of dietary lipid source on quality characteristics of raw and processed chicken meat European food research and technology (Click to View) Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content Journal of food science (Click to View) Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture Journal of food science