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Use of pre-rigor salted chicken breast to improve the quality characteristics of low-salt sausage
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김현욱 | - |
| dc.date.accessioned | 2023-08-04T09:41:59Z | - |
| dc.date.available | 2023-08-04T09:41:59Z | - |
| dc.date.issued | 2019-05-23 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60720 | - |
| dc.title | Use of pre-rigor salted chicken breast to improve the quality characteristics of low-salt sausage | - |
| dc.type | Conference | - |
| dc.citation.title | Platform Technology for Sustainable Growth of Foods from Animal Sources | - |
| dc.citation.conferenceName | 51th KoSFA International Symposium and Annual Meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | Gwangju, Korea | - |
| dc.citation.conferenceDate | 2019-05-23 ~ 2019-05-25 | - |
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Collections - 농업생명과학대학 > 동물생명융합학부 > Conference Papers
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