학술대회자료
Utilization of Transglutaminase for the Improvement of Binding Capacity in Restructured Meat Products Manufactured with PSE Pork Hams
Utilization of Transglutaminase for the Improvement of Binding Capacity in Restructured Meat Products Manufactured with PSE Pork Hams
- 한국축산식품학회
- 학술대회논문집
- 2002년도 제30차 추계 학술대회
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2002.11165 - 165 (1 pages)
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