Meat with increased fat content

저지방육의 지방함량을 높이기 위한 방안으로서 육섬유의 직각 방향으로 절단한 육편을 동결건조하고 물과 유지방을 유화제로 유화시킨 유화액을 상기한 동결건조 된 육편에 함침시킴으로서 저지방육의 지방함량을 높인 육류

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Bibliographic Details
Main Author PACK, KWAN SUK
Format Patent
LanguageEnglish
Korean
Published 07.11.2023
Subjects
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Abstract 저지방육의 지방함량을 높이기 위한 방안으로서 육섬유의 직각 방향으로 절단한 육편을 동결건조하고 물과 유지방을 유화제로 유화시킨 유화액을 상기한 동결건조 된 육편에 함침시킴으로서 저지방육의 지방함량을 높인 육류
AbstractList 저지방육의 지방함량을 높이기 위한 방안으로서 육섬유의 직각 방향으로 절단한 육편을 동결건조하고 물과 유지방을 유화제로 유화시킨 유화액을 상기한 동결건조 된 육편에 함침시킴으로서 저지방육의 지방함량을 높인 육류
Author PACK, KWAN SUK
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DocumentTitleAlternate 지방함량을 높인 육류
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Snippet 저지방육의 지방함량을 높이기 위한 방안으로서 육섬유의 직각 방향으로 절단한 육편을 동결건조하고 물과 유지방을 유화제로 유화시킨 유화액을 상기한 동결건조 된 육편에 함침시킴으로서 저지방육의 지방함량을 높인 육류
SourceID epo
SourceType Open Access Repository
SubjectTerms EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Title Meat with increased fat content
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