서브메뉴
검색
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Koo Bok Chin,
- 서명/저자
- Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages Koo Bok Chin, 공저 Hye Lan Lee, Sung Ho Kook
- 발행사항
- 서울 : 한국식품과학회, 2004.
- 형태사항
- pp. 481 - 485
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258198
MARC
008200622s2004 ulk aa eng■022 ▼a12267708
■1001 ▼aKoo Bok Chin,
■24510▼aEvaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages▼dKoo Bok Chin, ▼e공저 Hye Lan Lee, Sung Ho Kook
■260 ▼a서울▼b한국식품과학회▼c2004.
■300 ▼app. 481 - 485
■500 ▼a참고문헌수록
■7001 ▼aHye Lan Lee, Sung Ho Kook
■773 ▼tFood Science and Biotechnology▼gVolume13. Number4. (2004 August)▼d2004, 08
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011441▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
פרט מידע
- הזמנה
- לא קיים
- התיקיה שלי
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
