서브메뉴
검색
Details
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
- Material Type
- 보고서
- ISSN
- 10112367
- Title/Author
- 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
- Material Info
- pp. 261
- Index Term-Uncontrolled
- UTILIZATION TRANSGLUTAMINASE DEVELOPMENT LOWFAT LOWSALT SAUSAGES RESTRUCTURED MEAT PRODUCTS MANUFACTURED PORK HAMS LOINS
- Added Entry-Personal Name
- K. B. Chin
- Added Entry-Personal Name
- 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
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Detail Info.
- Reservation
- Not Exist
- Request
- My Folder
- First Request
| Reg No. | Call No. | Location | Status | Lend Info |
|---|
* Reservations are available in the borrowing book. To make reservations, Please click the reservation button
