Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber |
Choi, Yun-Sang
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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