Effects of Tumbling and Immersion on Quality Characteristics of Cured fork Meat with Soy Sauce |
김천제
(건국대학교 축산가공학과)
정종연 (건국대학교 축산가공학과) 최지훈 (건국대학교 축산가공학과) 서우덕 (건국대학교 축산가공학과) 이의수 (건국대학교 축산가공학과) 한현경 (건국대학교 축산가공학과) |
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