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201019s2020 ko eng |
| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP 374
|b .I84 2020
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| 090 |
0 |
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|a TP 374
|b .I84 2020
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| 100 |
0 |
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|a Ishamri Ismail
|e author
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| 245 |
0 |
0 |
|a Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
|c Ishamri bin Ismail
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| 264 |
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0 |
|c 2020
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| 300 |
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|a xxii, 155 leaves
|b colour illustration
|c 31cm
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 610 |
2 |
0 |
|a Gyeongsang National University
|v Department of Applied Life Science
|x Dissertations
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| 650 |
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0 |
|a Cooking
|x methods
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| 650 |
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|a Food
|x Effect of heat on
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| 650 |
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0 |
|a Sous-vide cooking
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| 710 |
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|a Gyeongsang National University
|b Department of Applied Life Science
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| 999 |
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|a 1000180395
|b Thesis
|c Reference
|e Tembila Campus
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