학술대회자료
Proteins as Potential Indicators to Determine Endpoint Cooking Temperature of Frozen GroundPork Hams as Affected by Addition of Salt and Sodium Tripolyphosphate and Various Cooking Temperatures
Proteins as Potential Indicators to Determine Endpoint Cooking Temperature of Frozen GroundPork Hams as Affected by Addition of Salt and Sodium Tripolyphosphate and Various Cooking Temperatures
- 한국축산식품학회
- 학술대회논문집
- 2002년도 제30차 추계 학술대회
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2002.11166 - 166 (1 pages)
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