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Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution.
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 양한술 | - |
| dc.date.accessioned | 2023-08-04T13:44:11Z | - |
| dc.date.available | 2023-08-04T13:44:11Z | - |
| dc.date.issued | 2015-08-26 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/62047 | - |
| dc.title | Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution. | - |
| dc.type | Conference | - |
| dc.citation.title | 61th International Congress of Meat Science and Technology | - |
| dc.citation.conferenceName | 61th International Congress of Meat Science and Technology | - |
| dc.citation.conferencePlace | 프랑스 | - |
| dc.citation.conferencePlace | Clermont-Ferrand, France | - |
| dc.citation.conferenceDate | 2015-08-23 ~ 2015-08-28 | - |
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