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Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers
Detailed Information
- 자료유형
- 학위논문
- 청구기호
- 594.76 Y59e
- 저자명
- Yoon, Hei-ryeo
- 서명/저자
- Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers / Yoon, Hei-ryeo
- 발행사항
- Denton, Texas : Texas Woman's University, 1997.
- 형태사항
- xiii, 112 p. : ill ; 28 cm.
- 학위논문주기
- Thesis(Ph.D.) - Texas Woman's University : Nutrition and food sciences, 1997
- 서지주기
- includes references
- 키워드
- EFFECT PREPARATION METHODS CONTENT MOISTURE SENSORY CHARACTERISTICS BREADED CHICKEN NUGGETS BEAF STEAK FINGERS
- 기타저자
- 윤혜려
- 가격
- 비매품
- Control Number
- kjul:60077837
MARC
008060906s1997 us a 000a eng■090 ▼a594.76▼bY59e
■1001 ▼aYoon, Hei-ryeo
■24510▼aEffect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers▼dYoon, Hei-ryeo
■260 ▼aDenton, Texas▼bTexas Woman's University▼c1997.
■300 ▼axiii, 112 p.▼bill▼c28 cm.
■5021 ▼aThesis(Ph.D.)▼bTexas Woman's University▼cNutrition and food sciences▼d1997
■504 ▼aincludes references
■653 ▼aEFFECT▼aPREPARATION▼aMETHODS▼aCONTENT▼aMOISTURE▼aSENSORY▼aCHARACTERISTICS▼aBREADED▼aCHICKEN NUGGETS▼aBEAF▼aSTEAK▼aFINGERS
■7001 ▼a윤혜려
■9501 ▼a비매품
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