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Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage / Geun-Pyo Hong
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 397-402
- 기타저자
- Geun-Pyo Hong
- 모체레코드
- 모체정보확인
- Control Number
- shingu:216618
MARC
008040913s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage▼dGeun-Pyo Hong
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 397-402
■653 ▼aEFFECTS▼aSUBSTITUTED▼aLEVEL▼aADDED▼aWATER▼aFAT▼aQUALITY▼aCHARACTERISTICS▼aSPREADABLE▼aLIVER▼aSAUSAGE
■700 ▼aGeun-Pyo Hong
■773 ▼tFood Science and Biotechnology▼g2004년 8월호 (제13권 4호)▼d2004, 08
■SIS ▼aS023604▼b63688▼h4▼s2▼fP
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