서브메뉴
검색
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat / Sung Ki Lee
- 형태사항
- pp. 1758-1763
- 키워드
- EFFECT SETTING TEMPERATURES GELATION PROPERTIES SUWARI MODORI PHENOMENA SURIMI MECHANICALLY DEBONED CHICKEN MEAT
- 기타저자
- Sung Ki Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:217643
MARC
008041004s2004 US a a ENG■022 ▼a10112367
■245 ▼aEffect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat▼dSung Ki Lee
■300 ▼app. 1758-1763
■653 ▼aEFFECT▼aSETTING▼aTEMPERATURES▼aGELATION▼aPROPERTIES▼aSUWARI▼aMODORI▼aPHENOMENA▼aSURIMI▼aMECHANICALLY▼aDEBONED▼aCHICKEN▼aMEAT
■700 ▼aSung Ki Lee
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2004년 12월호 (제17권 12호)▼d2004, 12
■SIS ▼aS023774▼b64636▼h4▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- Книга оказать запросу
- моя папка
- Первый запрос зрения
| Reg No. | Количество платежных | Местоположение | статус | Ленд информации |
|---|
* Бронирование доступны в заимствований книги. Чтобы сделать предварительный заказ, пожалуйста, нажмите кнопку бронирование
