Comparison of various mixture of fresh/freeze-thawed pork when used in emulsion sausages

김일석

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Comparison of various mixture of fresh/freeze-thawed pork when used in emulsion sausages

Authors: 김일석

Issue Date: 28-Jun-2013

Publisher: 한국동물자원과학회

Citation: 2013년 한국동물자원과학회 정기학술발표회

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/63120

Conference Name: 2013년 한국동물자원과학회 정기학술발표회

Place: KO
제주 한화 리조트

Conference Date: 2013-06-27

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Appears in Collections: 농업생명과학대학 > 축산과학부 > Conference Papers

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