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Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants
Detailed Information
- 자료유형
- 보고서
- ISBN
- 10112367
- 서명/저자
- Improving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants / W. S. Chen...
- 발행사항
- 서울 : AAAP, 2000
- 형태사항
- pp.1455
- 기타저자
- W. S. Chen...
- 모체레코드
- 모체정보확인
- Control Number
- shingu:126373
MARC
008011106c2000 us a a eng■020 ▼a10112367
■245 ▼aImproving Texture and Storage Stability of Chinese-Style Pork Jerky by the Addition of Humectants▼dW. S. Chen...
■260 ▼a서울▼bAAAP▼c2000
■300 ▼app.1455
■653 ▼aImproving▼aTexture▼aStorage▼aStability▼aChinese-Style▼aJerkyaAddition aHumectants
■700 ▼aW. S. Chen...
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g10월(Vol,13.No,10)▼d2000, 08
■SIS ▼aS010085▼b64636▼h4▼s2
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| número de libro | número de llamada | Ubicación | estado | Prestar info |
|---|---|---|---|---|
| AR126373 | 연속간행물실 | My Folder |
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