Changes of Quality Characteristics and Physico-Chemical Properties of Emulsified Sausages Depend on Different Particle Sizes of Pork Rind Added
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Published:2018-10-31
Issue:5
Volume:52
Page:109-122
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ISSN:1598-5504
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Container-title:Journal of Agriculture & Life Science
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language:
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Short-container-title:J. Agirc. Life Sci.
Author:
Bae Suk Hyun,Cho Byung Wook,Cho Seong Keun,Kim Byeong Woo,Seo Ja Kyeom,Yoo Jang Gon,Shin Teak Soon
Funder
Pusan National University
Publisher
Institute of Agriculture and Life Science, Gyeongsang National University
Subject
General Earth and Planetary Sciences,General Environmental Science
Cited by
1 articles.
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