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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
- Material Type
- 기사
- ISSN
- 1226332X
- Title/Author
- 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
- Publish Info
- 서울 : Korean Socity of Food Science&Nutrition, 2004.
- Material Info
- pp. 1-6
- Index Term-Uncontrolled
- EFFECTS BASIL MAJORAM ESSENTIAL OILS ASCORBIC ACID COLOR OXIDATIVE MICROBIAL STABILITY BEEF PATTIES
- Added Entry-Personal Name
- 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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