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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 Calendar Year (view ungrouped items) Year (6)    (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) Edible Coating Effects on Fried Potato Balls Food and bioprocess 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 (Click to View) Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets Journal of food engineering (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