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우슬 추출물과 Ascorbic acid 첨가가 소시지의 이화학적 특성에 미치는 영향
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 진상근 | - |
| dc.date.accessioned | 2023-08-04T19:45:07Z | - |
| dc.date.available | 2023-08-04T19:45:07Z | - |
| dc.date.issued | 2012-05-25 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/63896 | - |
| dc.title | 우슬 추출물과 Ascorbic acid 첨가가 소시지의 이화학적 특성에 미치는 영향 | - |
| dc.type | Conference | - |
| dc.citation.title | 한국축산식품학회지 | - |
| dc.citation.conferenceName | Korean J. Food Sci. Ani. Resour. 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferenceDate | 2012-05-24 ~ 2012-05-25 | - |
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