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Chemical, Physical Sensory Properties of Expanded Extrudates from Pork Meat-Defatted by Soy Flour-Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat
Chemical, Physical Sensory Properties of Expanded Extrudates from Pork Meat-Defatted by Soy Flour-Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Chemical, Physical Sensory Properties of Expanded Extrudates from Pork Meat-Defatted by Soy Flour-Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat / J.Jamora Jennifer , Ki-Soon Rhee, Khee-Choon Rhee
- 발행사항
- 서울 : 한국식품영양과학회, 2001.
- 형태사항
- pp. 158-162
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255095
MARC
008200320s2001 ulk aa kor■022 ▼a1226332X
■1001 ▼aJ.Jamora Jennifer
■24510▼aChemical, Physical Sensory Properties of Expanded Extrudates from Pork Meat-Defatted by Soy Flour-Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat ▼dJ.Jamora Jennifer▼eKi-Soon Rhee, Khee-Choon Rhee
■260 ▼a서울▼b한국식품영양과학회▼c2001.
■300 ▼app. 158-162
■500 ▼a참고문헌 수록
■7001 ▼aKi-Soon Rhee, Khee-Choon Rhee
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 6 Number 3 (2001)▼d2001, 09
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018378▼b60059665▼h8▼s2▼fP
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