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1 Ergebnisse
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Developing a Value-Added, Ready to Cook New Orleans Barbequ..:
Black, S. B.
;
Cael, M. D.
;
Shackelford, J. B.
..
Journal of Culinary Science & Technology. 12 (2013) 1 - p. 67-83 , 2013
Link:
https://doi.org/10.1080/15428052.2013.846877
RT Journal T1 <Title>Developing a Value-Added, Ready to Cook New Orleans Barbeque Shrimp Entrée</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2013.846877&Exemplar=1&LAN=DE A1 Black, S. B. A1 Cael, M. D. A1 Shackelford, J. B. A1 Jirangrat, W. A1 Lampila, L. E. PB Informa UK Limited YR 2013 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 12 IS 1 SP 67 OP 83 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2013.846877 DO https://doi.org/10.1080/15428052.2013.846877 SF ELIB - SuUB Bremen
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