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수분함량이 뒷다리 발효생햄의 이화학적 특성 및 기호성에 미치는 영향

Authors
진상근
Issue Date
20-Aug-2010
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/65615
Conference Name
Korean J. Food Sci. Ani. Resour. 학술발표회
Location
대한민국
Conference Date
2010-08-20
metadata.conference.dc.citation.conferenceName
Korean J. Food Sci. Ani. Resour. 학술발표회
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농업생명과학대학 > 축산과학부 > Conference Papers
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