커버이미지 없음
KCI등재
학술저널
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
- K. Ohba R. C. J. Livera R. W. Seneviratne D. Serjmyadag K. Shimada M. Fukushima Kyu Ho Han Chi Ho Le
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제26권 제1호
- 등재여부 : KCI등재
- 2006.03
- 15 - 19 (5 pages)