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Effect of packaging method on dry-cured pork neck quality during storage at 4 ℃
- Authors
- 진상근
- Issue Date
- 23-May-2009
- Conference Name
- Korean J. Food Sci. Ani. Resour.
- Location
- 대한민국
건국대충주
- Conference Date
- 2009-05-22 ~ 2009-05-23
- metadata.conference.dc.citation.conferenceName
- Korean J. Food Sci. Ani. Resour. 학술발표회
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Collections - 농업생명과학대학 > 축산과학부 > Conference Papers
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