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Carrageenan에 pectin 및 potato starch를 혼합 첨가하여 제조한 저지방 돈육 patty의 특성연구
Carrageenan에 pectin 및 potato starch를 혼합 첨가하여 제조한 저지방 돈육 patty의 특성연구 ...
Carrageenan에 pectin 및 potato starch를 혼합 첨가하여 제조한 저지방 돈육 patty의 특성연구

Detailed Information

자료유형  
 보고서
ISSN  
12257060
서명/저자  
Carrageenan에 pectin 및 potato starch를 혼합 첨가하여 제조한 저지방 돈육 patty의 특성연구 / 주신윤
형태사항  
pp. 360-366
키워드  
CARRAGEENAN PECTIN POTATO STARCH 혼합 첨가하여 제조 저지방 돈육 PATTY
기타저자  
주신윤
기본자료저록  
한국식생활문화학회지 : 2005년 6월 (제20권 3호) 2005, 05
모체레코드  
모체정보확인
Control Number  
shingu:228544

MARC

 008050708s2005        ULKa    a                          KOR
■022    ▼a12257060
■245    ▼aCarrageenan에  pectin  및  potato  starch를  혼합  첨가하여  제조한  저지방  돈육  patty의  특성연구▼d주신윤
■300    ▼app.  360-366
■653    ▼aCARRAGEENAN▼aPECTIN▼aPOTATO▼aSTARCH▼a혼합▼a첨가하여▼a제조▼a저지방▼a돈육▼aPATTY
■700    ▼a주신윤
■773    ▼t한국식생활문화학회지▼g2005년  6월  (제20권  3호)▼d2005,  05
■SIS    ▼aS025885▼b30313▼h4▼s2▼fP

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