검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Lipid sources and essential oils effects on quality and stability of beef patties Dzudie T, Kouebou CP, Essia-Ngang JJ, Mbofung CMF Journal of Food Engineering, 65(1), 67, 2004 |
| 2 |
Common bean flour as an extender in beef sausages Dzudie T, Scher J, Hardy J Journal of Food Engineering, 52(2), 143, 2002 |
| 3 |
Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins Dzudie T, Ndjouenkeu R, Okubanjo A Journal of Food Engineering, 44(3), 149, 2000 |
| 4 |
Effects of rigor state and tumbling time on quality of goat hams Dzudie T, Okubanjo A Journal of Food Engineering, 42(2), 103, 1999 |