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Manufacture of pork thigh and chicken meat 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 carne de pollo chicken meat color colour confectionery couleur farine flours harinas mais maize pork viande de poulet viande porcine
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume 22 Issue 4 ISSN 0367-6293
Pagination
pp. 456-460
Other Subjects
Patisserie confiserie; Coccion extrusion/ contenido de humedad; Pasteleria-confiteria; Extrusion cooking/ moisture content; Cuisson extrusion/ teneur en eau; Maiz
Language
Ko
Note
9 tables; 11 ref. Summaries (En, Ko)
Type
Numerical Data; Summary
1991-08-15
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