Manufacture of pork thigh and chicken meat snack by extrusion cooking process

Yang, S.Y.; Kim, Y.H.; Kim, C.J.; Lee, M.H. . Coll. of Agriculture; Lee, C.H. . Dept. of Food Technology

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关键词

carne de cerdo carne de pollo chicken meat color colour confectionery couleur farine flours harinas mais maize pork viande de poulet viande porcine

书目信息

发表于

Korean Journal of Food Science and Technology (Korea Republic)

卷 22 期 4 ISSN 0367-6293

页码

pp. 456-460

其它主题

Patisserie confiserie; Coccion extrusion/ contenido de humedad; Pasteleria-confiteria; Extrusion cooking/ moisture content; Cuisson extrusion/ teneur en eau; Maiz

语言

注释

9 tables; 11 ref. Summaries (En, Ko)

类型

Numerical Data; Summary

自何时收录于AGRIS: 1991-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Korea Agricultural Science Digital Library

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