Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg |
Jin, Sang-Keun
(Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) Chung, Hyun-Jung (Department of Animal Resources Technology, Jinju National University) Cho, Ju-Hyun (Department of Animal Resources Technology, Jinju National University) Choi, Yeung-Joon (Division of Marine Bioscience, Gyeongsang National University) Lee, Jae-Ryong (Advanced Swine Research Institute, Gyeongnam Province) |
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