Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution.

양한술

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Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution.

Authors: 양한술

Issue Date: 26-Aug-2015

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/62047

Conference Name: 61th International Congress of Meat Science and Technology

Location: 프랑스
Clermont-Ferrand, France

Conference Date: 2015-08-23 ~ 2015-08-28

metadata.conference.dc.citation.conferenceName: 61th International Congress of Meat Science and Technology

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