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Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Sang-Gi Min,
- 서명/저자
- Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage Sang-Gi Min, 공저 Sung Lee, Geun-Pyo Hong
- 발행사항
- 서울 : 한국식품과학회, 2004.
- 형태사항
- pp. 397 - 402
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258161
MARC
008200622s2004 ulk aa eng■022 ▼a12267708
■1001 ▼aSang-Gi Min,
■24510▼aEffects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage▼dSang-Gi Min, ▼e공저 Sung Lee, Geun-Pyo Hong
■260 ▼a서울▼b한국식품과학회▼c2004.
■300 ▼app. 397 - 402
■500 ▼a참고문헌수록
■7001 ▼aSung Lee, Geun-Pyo Hong
■773 ▼tFood Science and Biotechnology▼gVolume13. Number4. (2004 August)▼d2004, 08
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011441▼b60050258▼h8▼s2▼fP
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