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Effects of Caesalpinia sappan L. extracts on pH, color and thiobarbituric acid-reactive substance of pork sausage during cold storage
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 양한술 | - |
| dc.date.accessioned | 2023-08-04T12:45:14Z | - |
| dc.date.available | 2023-08-04T12:45:14Z | - |
| dc.date.issued | 2017-05-18 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/61819 | - |
| dc.title | Effects of Caesalpinia sappan L. extracts on pH, color and thiobarbituric acid-reactive substance of pork sausage during cold storage | - |
| dc.type | Conference | - |
| dc.citation.title | 한국축산식품학회지 | - |
| dc.citation.conferenceName | The international conference of KoSFA and 49th annual meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 국립축산과학원 | - |
| dc.citation.conferenceDate | 2017-05-18 ~ 2017-05-19 | - |
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