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The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets
Food and bioprocess technology

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets
Author(s) of Article  Will be identified in next release
Citation  Food and bioprocess technology 2012 v.5 no.5 pp. 1521-1530
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=533996
Name of Publication  Food and bioprocess technology
Publishing Company  Will be identified in next release
Accession Number  144888