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Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
상세정보
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Jae-Kwon Lee
- 서명/저자
- Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying / Jae-Kwon Lee
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 419-424
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258975
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aJae-Kwon Lee
■24510▼aPhysico-Chemical Changes in Tortilla Chips during Deep-Fat Frying▼dJae-Kwon Lee
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 419-424
■500 ▼a참고문헌수록
■773 ▼tFood Science and Biotechnology▼gVolume12. Number4. (2003 August)▼d2003, 08
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011435▼b60050258▼h8▼s2▼fP
