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Physico-Chemical Changes in Tortilla Chip during Deep-Fat Frying
Physico-Chemical Changes in Tortilla Chip during Deep-Fat Frying
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Physico-Chemical Changes in Tortilla Chip during Deep-Fat Frying / Jae-Kwon Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 419-424
- 기타저자
- Jae-Kwon Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:194780
MARC
008030908s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aPhysico-Chemical Changes in Tortilla Chip during Deep-Fat Frying▼dJae-Kwon Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 419-424
■653 ▼aPHYSICOCHEMICAL▼aCHANGES▼aTORTILLA▼aCHIP▼aDEEPFAT▼aFRYING
■700 ▼aJae-Kwon Lee
■773 ▼tFood Science and Biotechnology▼g2003년 8월호 (제12권 4호)▼d2003, 08
■SIS ▼aS020557▼b63688▼h4▼s2▼fP
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