Effects of batter with various gums on quality characteristics of pork cutlet

양한술

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Effects of batter with various gums on quality characteristics of pork cutlet

Authors: 양한술

Issue Date: 23-May-2014

Publisher: (사)한국축산식품학회

Citation: 제46차(사) 한국축산식품학회 학술대회

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/62609

Conference Name: 제46차(사) 한국축산식품학회 학술대회

Place: KO
서울과학기술대학교 100주년 기념관

Conference Date: 2014-05-22

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Appears in Collections: ETC > Conference Papers

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