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Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
- 자료유형
- 기사
- ISSN
- 10112367
- 청구기호
- 636.005 아88a v.25-5
- 서명/저자
- Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage / Muhlisin Muhlisin ; Kang S.M ; Choi W.H ; Lee K.T ; Cheong S.H ; Lee S.K 공저
- 발행사항
- 서울 : 아시아·태평양 축산학회, 2012.
- 형태사항
- pp. 725-732
- 기타저자
- Muhlisin Muhlisin
- 기타저자
- Kang S.M
- 기타저자
- Choi W.H
- 기타저자
- Lee K.T
- 기타저자
- Cheong S.H
- 기타저자
- Lee S.K
- 모체레코드
- 모체정보확인
- Control Number
- joongbu:395792
