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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
KABABS
Rau, Santha Rama and the Editors of Time-Life Books. 1969.
The Cooking of India.
Time-Life Books, New York. TIME-LIFE BOOKS, New York.
Small pieces of meat, poultry, seafood, vegetables or fruit strung on a skewer and broiled, often over an open fire.
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
