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Effect of spices on color and physicochemical property of emulsion type sausage
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 진상근 | - |
| dc.date.accessioned | 2023-08-04T23:42:09Z | - |
| dc.date.available | 2023-08-04T23:42:09Z | - |
| dc.date.issued | 2011-05-19 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/64921 | - |
| dc.title | Effect of spices on color and physicochemical property of emulsion type sausage | - |
| dc.type | Conference | - |
| dc.citation.title | Korean J. Food Sci. Ani. Resour. | - |
| dc.citation.conferenceName | Korean J. Food Sci. Ani. Resour. 학술발표회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferenceDate | 2011-05-19 ~ 2011-05-20 | - |
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Collections - 농업생명과학대학 > 축산과학부 > Conference Papers
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