Effects of Caesalpinia sappan L. extracts on pH, color and thiobarbituric acid-reactive substance of pork sausage during cold storage

양한술

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Effects of Caesalpinia sappan L. extracts on pH, color and thiobarbituric acid-reactive substance of pork sausage during cold storage

Authors: 양한술

Issue Date: 18-May-2017

Publisher: 한국축산식품학회

Citation: The international conference of KoSFA and 49th annual meeting

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/61819

Conference Name: The international conference of KoSFA and 49th annual meeting

Place: KO
국립축산과학원

Conference Date: 2017-05-18

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Appears in Collections: ETC > Conference Papers

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