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Effects of batter with various gums on quality characteristics of pork cutlet
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 양한술 | - |
| dc.date.accessioned | 2023-08-04T15:43:35Z | - |
| dc.date.available | 2023-08-04T15:43:35Z | - |
| dc.date.issued | 2014-05-23 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/62609 | - |
| dc.title | Effects of batter with various gums on quality characteristics of pork cutlet | - |
| dc.type | Conference | - |
| dc.citation.title | 제46차(사) 한국축산식품학회 학술대회 | - |
| dc.citation.conferenceName | 제46차(사) 한국축산식품학회 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 서울과학기술대학교 100주년 기념관 | - |
| dc.citation.conferenceDate | 2014-05-22 ~ 2014-05-23 | - |
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