학술대회자료
Optimization of Drying Temperature and Time for Processing of Pork Jerky Using Response Surface Methodology
Optimization of Drying Temperature and Time for Processing of Pork Jerky Using Response Surface Methodology
- 한국축산식품학회
- 학술대회논문집
- 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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2006.05200 - 203 (4 pages)
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커버이미지 없음
Introduction
Materials and Methods
Results and Discussion
Conclusion
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