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Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
상세정보
- 자료유형
- 보고서
- ISBN
- 1043254X
- 서명/저자
- Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers / Hei-Ryeo Yoon ; Carolyn Bednar
- 발행사항
- New delhi : Sage Periodicals [ed.], 1999
- 형태사항
- pp.18
- 키워드
- Effect Preparation Methods Total Fat Content Moisture Content Sensory Characteristics Breaded Chicken Nuggets Beef Steak Fingers
- 기타저자
- Hei-Ryeo Yoon
- 기타저자
- Carolyn Bednar
- 모체레코드
- 모체정보확인
- Control Number
- shingu:96713
MARC
008011106c1999 us a a eng■020 ▼a1043254X
■245 ▼aEffect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers▼dHei-Ryeo Yoon▼eCarolyn Bednar
■260 ▼aNew delhi▼bSage Periodicals [ed.]▼c1999
■300 ▼app.18
■653 ▼aEffect▼aPreparation▼aMethods▼aTotal▼aFat▼aContent▼aMoisture▼aContent▼aSensory▼aCharacteristics▼aBreaded▼aChicken▼aNuggets▼aBeef▼aSteak▼aFingers
■700 ▼aHei-Ryeo Yoon
■700 ▼aCarolyn Bednar
■773 ▼tFamily and Consumer Sciences Research Journal▼g9월(vol.28, no.1)▼d1999, 10
■SIS ▼aS005455▼b62497▼h4▼s2
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| 등록번호 | 청구기호 | 소장처 | 대출가능여부 | 대출정보 |
|---|---|---|---|---|
| AR96713 | 연속간행물실 | 마이폴더 |
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