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Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts Khalid Ibrahim Sallam, 공저 Kunihiko Samejima
- 발행사항
- 서울 : 한국식품과학회, 2004.
- 주기사항
- 참고문헌수록
- 기타저자
- Kunihiko Samejima
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258174
MARC
008200622s2004 ulk aa eng■022 ▼a12267708
■1001 ▼aKhalid Ibrahim Sallam,
■24510▼aEffects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts▼dKhalid Ibrahim Sallam,▼e공저 Kunihiko Samejima
■260 ▼a서울▼b한국식품과학회▼c2004.
■500 ▼a참고문헌수록
■7001 ▼aKunihiko Samejima
■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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