Effect of steamed rice flour addition on quality characteristics of dried meat laver

주선태

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Effect of steamed rice flour addition on quality characteristics of dried meat laver

Authors: 주선태

Issue Date: 11-Aug-2011

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/64637

Conference Name: Proceeding

Location: 미국
Ghent ICC

Conference Date: 2011-08-07 ~ 2011-08-12

metadata.conference.dc.citation.conferenceName: 56rd international congress of meat secience and technology

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Appears in Collections: ETC > Conference Papers

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