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Effect of replacing tallow with rice bran and olive oils on the quality properties restructured beef patties
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 양한술 | - |
| dc.date.accessioned | 2023-08-04T22:42:19Z | - |
| dc.date.available | 2023-08-04T22:42:19Z | - |
| dc.date.issued | 2011-08-11 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/64635 | - |
| dc.title | Effect of replacing tallow with rice bran and olive oils on the quality properties restructured beef patties | - |
| dc.type | Conference | - |
| dc.citation.title | Proceeding | - |
| dc.citation.conferenceName | 56rd international congress of meat secience and technology | - |
| dc.citation.conferencePlace | 미국 | - |
| dc.citation.conferencePlace | Ghent ICC | - |
| dc.citation.conferenceDate | 2011-08-07 ~ 2011-08-12 | - |
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