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간장, 고추장 및 된장 양념으로 발효한 진공포장 돈육의 저장기간 동안 품질 특성Quality Characteristics of Vacuum Packaged Fermented Pork with Soy Sauce, Red Pepper and Soybean Paste Seasoning during Storage
- Other Titles
- Quality Characteristics of Vacuum Packaged Fermented Pork with Soy Sauce, Red Pepper and Soybean Paste Seasoning during Storage
- Issue Date
- 2005
- Publisher
- 한국축산학회
- Keywords
- Fermented pork; Soy sauce; Red pepper paste; Soybean paste; Fermented pork; Soy sauce; Red pepper paste; Soybean paste
- Citation
- 한국축산학회지, v.47, no.5, pp 825 - 836
- Pages
- 12
- Indexed
- KCI
- Journal Title
- 한국축산학회지
- Volume
- 47
- Number
- 5
- Start Page
- 825
- End Page
- 836
- ISSN
- 2672-0191
2055-0391
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- There are no files associated with this item.
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Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
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