커버이미지 없음
SCOPUS
학술저널
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제26권 제1호
- : SCOPUS, SCIE, KCI등재
- 2006.03
- 15 - 19 (5 pages)