학술대회자료
Physicochemical and Textural Properties, and Flavor Compounds of Low-fat Sausages Manufactured with Various Levels and Molecular Weights of Chitosans
Physicochemical and Textural Properties, and Flavor Compounds of Low-fat Sausages Manufactured with Various Levels and Molecular Weights of Chitosans
- 한국축산식품학회
- 학술대회논문집
- 2004년도 정기총회 및 제33차 춘계 학술대회
-
2004.05236 - 238 (3 pages)
- 0
커버이미지 없음
(0)
(0)