학술대회자료
Proteins as Potential Indicators for the Determination of End-point Cooking Temperatures as affected by the Combinations of Salt and Fat Contents with Various Cooking Temperatures
Proteins as Potential Indicators for the Determination of End-point Cooking Temperatures as affected by the Combinations of Salt and Fat Contents with Various Cooking Temperatures
- 한국축산식품학회
- 학술대회논문집
- 2003년도 제31차 춘계 학술대회
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2003.06147 - 147 (1 pages)
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