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Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage / Sung-Sil Moon
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2008.
- 형태사항
- pp. 396-401
- 키워드
- EFFECTS REPLACING BACHFAT FAT REPLACERS OLIVE OIL QUALITY CHARACTERISTICS LIPID OXIDATION LOWFAT SAUSAGE STORAGE
- 기타저자
- Sung-Sil Moon
- 모체레코드
- 모체정보확인
- Control Number
- shingu:248596
MARC
008080509s2008 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage▼dSung-Sil Moon
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2008.
■300 ▼app. 396-401
■653 ▼aEFFECTS▼aREPLACING▼aBACHFAT▼aFAT▼aREPLACERS▼aOLIVE▼aOIL▼aQUALITY▼aCHARACTERISTICS▼aLIPID▼aOXIDATION▼aLOWFAT▼aSAUSAGE▼aSTORAGE
■7001 ▼aSung-Sil Moon
■773 ▼tFood Science and Biotechnology▼g2008년 4월호 (제17권 2호)▼d2008, 04
■URL ▼ahttp://www.fsnb.or.kr
■SIS ▼aS033818▼b63688▼h3▼s2▼fD
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