84-2 Nutritional and quality changes in frozen breaded shrimp within the wholesale-retail marketing chain
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Yi, Jinhee (uga, 2008-05)The quality of bread made from frozen dough is diminished by changes that occur during the freezing process. The effects of processing conditions and levels of waxy wheat flour (WWF) and water on the quality of frozen dough ...
Rincon, Angela Maria (uga, 2004-12)At the moment there is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese and yoghurt. ...
76-5 Seasonal measurements of carbon, nitrogen, ash, iron, carbohydrates, and pigments from geographically different Spartina alterniflora marshes in the southeast McIntire, G. L.; Dunstan, W. M. (2014-10-10)