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Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties
Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties / Hai Jung Chung
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2004.
- 형태사항
- pp. 1-6
- 키워드
- EFFECTS BASIL MAJORAM ESSENTIAL OILS ASCORBIC ACID COLOR OXIDATIVE MICROBIAL STABILITY BEEF PATTIES
- 기타저자
- Hai Jung Chung
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067161
MARC
008060203s2004 ULKa a KOR■022 ▼a1226332X
■245 ▼aEffects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties▼dHai Jung Chung
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2004.
■300 ▼app. 1-6
■653 ▼aEFFECTS▼aBASIL▼aMAJORAM▼aESSENTIAL▼aOILS▼aASCORBIC▼aACID▼aCOLOR▼aOXIDATIVE▼aMICROBIAL▼aSTABILITY▼aBEEF▼aPATTIES
■700 ▼aHai Jung Chung
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 9 Number 1 (2004 March)▼d2004, 03
■SIS ▼aS017802▼b60059665▼h8▼s2
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