REDUCING THE COOKING LOSS OF HAM BY INCORPORATING MODIFIED CORN STARCH

REDUCING THE COOKING LOSS OF HAM BY INCORPORATING MODIFIED CORN STARCH

Siriwardane, R.M.A.T.M.; Wijesooriya, H.K.P.; Jayawardana, N.W.I.A.
URI: http://repository.rjt.ac.lk/handle/123456789/3786
Date: 2011-09-16

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