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Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage
Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Koo-Bok Chin
- 서명/저자
- Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage / Koo-Bok Chin , Soon-Hee Choi
- 발행사항
- 서울 : 한국식품과학회, 2005.
- 형태사항
- pp. 275-279
- 주기사항
- 참고문헌수록
- 기타저자
- Soon-Hee Choi
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259047
MARC
008200709s2005 ulk aa eng■022 ▼a12267708
■1001 ▼aKoo-Bok Chin
■24510▼aEvaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage▼dKoo-Bok Chin▼eSoon-Hee Choi
■260 ▼a서울▼b한국식품과학회▼c2005.
■300 ▼app. 275-279
■500 ▼a참고문헌수록
■7001 ▼aSoon-Hee Choi
■773 ▼tFood Science and Biotechnology▼gVolume14. Number2. (2005 April)▼d2005, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS016181▼b60050258▼h8▼s2▼fP
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