Cooking Class: Deep-Fried Shredded Beef

被引:0
|
作者
机构
关键词
D O I
暂无
中图分类号
TS972.168 [];
学科分类号
010107 ;
摘要
引用
收藏
页码:51 / 51
页数:1
相关论文
共 50 条
  • [2] Cooking Class Shredded Beef with Fresh Ginger
    Zijiang Niurousi
    [J]. China Today, 2003, (06) : 79 - 79
  • [3] Deep-Fried Signaling: tempura Gets Notch Cooking
    Sedwick, Caitlin
    [J]. PLOS BIOLOGY, 2014, 12 (01):
  • [4] Deep-fried laggards
    Carr, Janet
    [J]. PSYCHOLOGIST, 2007, 20 (07) : 415 - 415
  • [5] Deep-fried Keropok Lekors Increase Oxidative Instability in Cooking Oils
    Kamisah, Yusof
    Shamil, Suhaimi
    Nabillah, Mohd Jadi
    Kong, Sin Yee
    Hamizah, Nazurah Alfian Sulai
    Qodriyayah, Hj Mohd Saad
    Azlina, Mohd Fahami Nur
    Azman, Abdullah
    Jaarin, Kamsiah
    [J]. MALAYSIAN JOURNAL OF MEDICAL SCIENCES, 2012, 19 (04): : 57 - 62
  • [6] Volatile fatty acids in flavors of potatoes deep-fried in a beef blend
    Ha, J.Kim
    Lindsay, R.C.
    [J]. JAOCS, Journal of the American Oil Chemists' Society, 1991, 68 (05): : 294 - 298
  • [7] VOLATILE FATTY-ACIDS IN FLAVORS OF POTATOES DEEP-FRIED IN A BEEF BLEND
    HA, JK
    LINDSAY, RC
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (05) : 294 - 298
  • [8] Deep-Fried Shrimp and Vegetable Kebabs
    $$$$
    [J]. China Today, 1995, (03) : 71 - 71
  • [9] Acrylamide in deep-fried snacks of India
    Shamla, L.
    Nisha, P.
    [J]. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 2014, 7 (03): : 220 - 225
  • [10] ANALYSIS AND EVALUATION OF DEEP-FRIED FATS
    MANKEL, A
    [J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1969, 71 (11): : 929 - &