ScholarWorks@경상국립대학교

상세 보기

Effect of packaging method on dry-cured pork neck quality during storage at 4 ℃

  • 진상근
제목
Effect of packaging method on dry-cured pork neck quality during storage at 4 ℃
저자
진상근
발행일
2009-05-23
학회명
Korean J. Food Sci. Ani. Resour. 학술발표회
개최지
건국대충주
개최국가
대한민국
학회 개최일
2009-05-22 ~ 2009-05-23

ScholarWorks@경상국립대학교

경상남도 진주시 진주대로 501, 52828 경상국립대학교 중앙도서관 Tel. 055-772-0534

COPYRIGHT © 경상국립대학교 All Rights Reserved.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.

You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.