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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
- Material Type
- 학위논문
- Callnumber
- 594.76 Y59e
- Author
- Yoon, Hei-ryeo
- Title/Author
- Effect of preparation methods on total fat content, moisture content, and sensory characteristics of breaded chicken nuggets and beaf steak fingers / Yoon, Hei-ryeo
- Publish Info
- Denton, Texas : Texas Woman's University, 1997.
- Material Info
- xiii, 112 p. : ill ; 28 cm.
- 학위논문주기
- Thesis(Ph.D.) - Texas Woman's University : Nutrition and food sciences, 1997
- 서지주기
- includes references
- Index Term-Uncontrolled
- EFFECT PREPARATION METHODS CONTENT MOISTURE SENSORY CHARACTERISTICS BREADED CHICKEN NUGGETS BEAF STEAK FINGERS
- Added Entry-Personal Name
- 윤혜려
- Price Info
- 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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