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Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
Detailed Information
- 자료유형
- 보고서
- ISBN
- 10112367
- 서명/저자
- Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses / J. O. Kang...
- 발행사항
- 서울 : AAAP, 2001
- 형태사항
- pp.858
- 키워드
- Effect Grinding Color Chemical Composition Pork Sausages Near Infrared Spectrophotometric Analyses
- 기타저자
- J. O. Kang...
- 모체레코드
- 모체정보확인
- Control Number
- shingu:126450
MARC
008011106c2001 us a a eng■020 ▼a10112367
■245 ▼aEffect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses▼dJ. O. Kang...
■260 ▼a서울▼bAAAP▼c2001
■300 ▼app.858
■653 ▼aEffect▼aGrinding▼aColor▼aChemical▼aComposition▼aPork▼aSausages▼aNear▼aInfrared▼aSpectrophotometric▼aAnalyses
■700 ▼aJ. O. Kang...
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g6월호(제14권6호)▼d2001, 03
■SIS ▼aS010094▼b64636▼h4▼s2
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