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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
- Material Type
- 보고서
- ISBN
- 1043254X
- Title/Author
- 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
- Publish Info
- New delhi : Sage Periodicals [ed.], 1999
- Material Info
- pp.18
- Index Term-Uncontrolled
- Effect Preparation Methods Total Fat Content Moisture Content Sensory Characteristics Breaded Chicken Nuggets Beef Steak Fingers
- Added Entry-Personal Name
- Hei-Ryeo Yoon
- Added Entry-Personal Name
- 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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| Reg No. | Call No. | Location | Status | Lend Info |
|---|---|---|---|---|
| AR96713 | 연속간행물실 | My Folder |
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