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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
Detailed Information
- 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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| 登録番号 | 請求記号 | 場所 | ステータス | 情報を貸す |
|---|---|---|---|---|
| AR96713 | 연속간행물실 | My Folder |
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