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Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages / Koo Bok Chin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 481-485
- 키워드
- EVALUATION VARIOUS COMBINATIONS PORK LEAN WATER ADDED PHYSICOCHEMICAL TEXTURAL SENSORY CHARACTERISTICS LOWFAT SAUSAGES
- 기타저자
- Koo Bok Chin
- 모체레코드
- 모체정보확인
- Control Number
- shingu:216635
MARC
008040913s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEvaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages▼dKoo Bok Chin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 481-485
■653 ▼aEVALUATION▼aVARIOUS▼aCOMBINATIONS▼aPORK▼aLEAN▼aWATER▼aADDED▼aPHYSICOCHEMICAL▼aTEXTURAL▼aSENSORY▼aCHARACTERISTICS▼aLOWFAT▼aSAUSAGES
■700 ▼aKoo Bok Chin
■773 ▼tFood Science and Biotechnology▼g2004년 8월호 (제13권 4호)▼d2004, 08
■SIS ▼aS023604▼b63688▼h4▼s2▼fP
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