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Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Detailed Information
- 자료유형
- 기사
- ISSN
- 12258563
- 저자명
- K. Ohba
- 서명/저자
- Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product / K. Ohba , R. C. J. Livera, R. W. Senviratne, D. Serjmyadag, K. Shimada, M. Fukushima, Kyu Ho Han, Chi Ho Lee, M. Sekikawa
- 발행사항
- 서울 : 한국축산식품학회, 2006.
- 형태사항
- pp. 15-19
- 주기사항
- 참고문헌수록
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60271486
MARC
008210402s2006 ulk aa kor■022 ▼a12258563
■1001 ▼aK. Ohba
■24510▼aOptimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product▼dK. Ohba▼eR. C. J. Livera, R. W. Senviratne, D. Serjmyadag, K. Shimada, M. Fukushima, Kyu Ho Han, Chi Ho Lee, M. Sekikawa
■260 ▼a서울▼b한국축산식품학회▼c2006.
■300 ▼app. 15-19
■500 ▼a참고문헌수록
■7001 ▼aR. C. J. Livera, R. W. Senviratne, D. Serjmyadag, K. Shimada, M. Fukushima, Kyu Ho Han, Chi Ho Lee, M. Sekikawa
■773 ▼t한국축산식품학회지▼g제26권 1호 (2006년 3월)▼d2006, 03
■SIS ▼aS027497▼b60060746▼h8▼s2
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