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Effect of substitution of spent laying hen meat on color, textural and sensory properties of imitation crab sticks during storage
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 진상근 | - |
| dc.date.accessioned | 2023-08-05T01:46:21Z | - |
| dc.date.available | 2023-08-05T01:46:21Z | - |
| dc.date.issued | 2010-06-24 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/65720 | - |
| dc.title | Effect of substitution of spent laying hen meat on color, textural and sensory properties of imitation crab sticks during storage | - |
| dc.type | Conference | - |
| dc.citation.title | 한국동물자원과학회 학술발표회 | - |
| dc.citation.conferenceName | 한국동물자원과학회 학술발표회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferenceDate | 2010-06-24 | - |
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Collections - 농업생명과학대학 > 축산과학부 > Conference Papers
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