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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
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Sang-Gi Min,
- Title/Author
- 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
- Publish Info
- 서울 : 한국식품과학회, 2004.
- Material Info
- pp. 397 - 402
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Sung Lee, Geun-Pyo Hong
- Electronic Location and Access
- 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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