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Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution.
- 제목
- Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution.
- 저자
- 양한술
- 발행일
- 2015-08-26
- 학회명
- 61th International Congress of Meat Science and Technology
- 개최지
- Clermont-Ferrand, France
- 개최국가
- 프랑스
- 학회 개최일
- 2015-08-23 ~ 2015-08-28