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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCISCIESCOPUS
A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Kang, G. H.; Joo, S. T.; Park, G. B.; Choi, S. G.; Han, C. Y.; Kim, B. C.

ArticleIssue Date2010CitationJOURNAL OF MUSCLE FOODS, v.21, no.2, pp 343 - 349PublisherWILEY-BLACKWELL PUBLISHING, INC
SCIESCOPUS
Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscleopen access

Kang, G. H.; Kim, S. H.; Kim, J. H.; Kang, H. K.; Kim, D. W.; Na, J. C.; Yu, D. J.; Suh, O. S.; Choi, Y. H.

ArticleIssue Date2009CitationPOULTRY SCIENCE, v.88, no.7, pp 1438 - 1443PublisherOXFORD UNIV PRESS
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