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Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins / K. B. Chin ; B. K. Chung
- 형태사항
- pp. 261
- 키워드
- UTILIZATION TRANSGLUTAMINASE DEVELOPMENT LOWFAT LOWSALT SAUSAGES RESTRUCTURED MEAT PRODUCTS MANUFACTURED PORK HAMS LOINS
- 기타저자
- K. B. Chin
- 기타저자
- B. K. Chung
- 모체레코드
- 모체정보확인
- Control Number
- shingu:182361
MARC
008021212s2003 US a a ENG■022 ▼a10112367
■245 ▼aUtilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins▼dK. B. Chin▼eB. K. Chung
■300 ▼app. 261
■653 ▼aUTILIZATION▼aTRANSGLUTAMINASE▼aDEVELOPMENT▼aLOWFAT▼aLOWSALT▼aSAUSAGES▼aRESTRUCTURED▼aMEAT▼aPRODUCTS▼aMANUFACTURED▼aPORK▼aHAMS▼aLOINS
■700 ▼aK. B. Chin
■700 ▼aB. K. Chung
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2003년 2월호 (제16권 2호)▼d2003, 02
■SIS ▼aS018169▼b64636▼h4▼s2▼fP
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