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The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky / W. S. Chen ; D. C. Liu ; M. T. Chen
- 발행사항
- 서울 : AAAP, 2002.
- 형태사항
- pp. 427
- 기타저자
- W. S. Chen
- 기타저자
- D. C. Liu
- 기타저자
- M. T. Chen
- 모체레코드
- 모체정보확인
- URL
- http://
- Control Number
- shingu:170430
MARC
008020206s2002 ulkaILa eng■022 ▼a10112367
■245 ▼aThe Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky▼dW. S. Chen▼eD. C. Liu▼eM. T. Chen
■260 ▼a서울▼bAAAP▼c2002.
■300 ▼app. 427
■653 ▼aEFFECT▼aROASTING▼aTEMPERATURE▼aFORMATION▼aVOLATILE▼aCOMPOUNDS▼aCHINESESTYLE▼aPORK▼aJERKY
■700 ▼aW. S. Chen
■700 ▼aD. C. Liu
■700 ▼aM. T. Chen
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2002년 3월호 (제15권 3호)▼d2002, 03
■SIS ▼aS013922▼b64636▼h4▼s2▼fP
■URL ▼ahttp://
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