상세 보기
Impact of KCl on processing characteristics of ground chicken breast as affected by postmortem salting time
- 제목
- Impact of KCl on processing characteristics of ground chicken breast as affected by postmortem salting time
- 저자
- 김현욱
- 발행일
- 2019-08-05
- 학회명
- 65th International Cogress of Meat Science and Technology
- 개최지
- Potsdam, Germany
- 학회 개최일
- 2019-08-04 ~ 2019-08-09