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Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts / Khalid Ibrahim Sallam
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 425-429
- 키워드
- EFFECTS TRISODIUM PHOSPHATE SODIUM CHLORIDE DIPPING MICROBIAL QUALITY SHELF LIFE REFRIGERATED TRAYPACKAGED CHICKEN BREASTS
- 모체레코드
- 모체정보확인
- Control Number
- shingu:216624
MARC
008040913s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts▼dKhalid Ibrahim Sallam
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 425-429
■653 ▼aEFFECTS▼aTRISODIUM▼aPHOSPHATE▼aSODIUM▼aCHLORIDE▼aDIPPING▼aMICROBIAL▼aQUALITY▼aSHELF▼aLIFE▼aREFRIGERATED▼aTRAYPACKAGED▼aCHICKEN▼aBREASTS
■700 ▼aKhalid Ibrahim Sallam
■773 ▼tFood Science and Biotechnology▼g2004년 8월호 (제13권 4호)▼d2004, 08
■SIS ▼aS023604▼b63688▼h4▼s2▼fP
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