학술대회자료
Flavor Compounds of Low-fat Sausages Containing Various Kinds and Levels of Sugars in Combination with Lysine
Flavor Compounds of Low-fat Sausages Containing Various Kinds and Levels of Sugars in Combination with Lysine
- 한국축산식품학회
- 학술대회논문집
- 2004년도 정기총회 및 제33차 춘계 학술대회
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2004.05233 - 235 (3 pages)
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커버이미지 없음
Introduction
Materials and Methods
Results and Discussion
Conclusions
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