Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product |
Ohba K.
(Hokkaido Tokachi Area Regional Food Processing Technology Center)
Livera J.R.J. (University of Peradeniya) Seneviratne R.W. (University of Peradeniya) Serjmyadag D. (The United Graduate School of Agricultural Sciences, Iwate University) Shimada K. (School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine) Fukushima M. (School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine) Han Kyu-Ho (School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine) Lee Chi-Ho (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) Sekikawa M. (Graduate School of Animal Science, Obihiro University of Agriculture and Veterinary Medicine) |
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