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Manufacture of pork rind snack by extrusion cooking process

1990

Yang, S.Y. | Kim, Y.H. | Kim, C.J. (Korea Food Research Inst., Banwol (Korea Republic)) | Lee, M.H. (Seoul National Univ., Suwon (Korea Republic). Coll. of Agriculture) | Lee, C.H. (Korea Univ., Seoul (Korea Republic). Dept. of Food Technology)

AGROVOC Keywords
carne de cerdo color colour confectionery contenido de humedad couleur farine flours harinas moisture content peau piel (animal) pork skin teneur en eau viande porcine
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume 22 Issue 4 ISSN 0367-6293
Pagination
pp. 451-455
Other Subjects
Extrusion cooking/ maize; Coccion extrusion/ maiz; Cuisson extrusion/ mais; Patisserie confiserie; Pasteleria-confiteria
Language
Ko
Note
7 tables; 16 ref. Summaries (En, Ko)
Type
Numerical Data; Summary
1991-08-15
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