Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2003.06a
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- Pages.147-147
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- 2003
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
- Kang, Sang-M. (Dept. of Animal Science, Chonnam National University) ;
- Jeon, Ji-H. (Dept. of Animal Science, Chonnam National University) ;
- Kim, Ah-Y. (Dept. of Animal Science, Chonnam National University) ;
- Cho, Soo-H. (National Livestock Research Institute) ;
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Chin, Koo-B.
(Dept. of Animal Science, Chonnam National University)
- Published : 2003.06.13
Abstract
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