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Effect of packaging method on dry-cured pork neck quality during storage at 4 ℃
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 진상근 | - |
| dc.date.accessioned | 2023-08-05T05:46:39Z | - |
| dc.date.available | 2023-08-05T05:46:39Z | - |
| dc.date.issued | 2009-05-23 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/66935 | - |
| dc.title | Effect of packaging method on dry-cured pork neck quality during storage at 4 ℃ | - |
| 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 | 2009-05-23 | - |
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