Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies |
Kim, Hyun-Wook
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Yeo, Eui-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (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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